Looking for a super easy dessert for Xmas? Look no further! This egg nog pannacotta is made in minutes and just needs a while in the fridge to set. Made with the iconic Luxlait egg nog and topped with speculoos crumbs, this is the ultimate low-effort Christmas dessert with a wow-factor!
For the pannacotta:
750ml Luxlait egg nog
4 sheets of gelatin
For the topping:
A few Spekulatius cookies
Serves 4 – Prep: 30 minutes + 5h fridge
Put the egg nog in a saucepan. Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.
Meanwhile, soak the gelatin sheets in a bowl with cold water for 5 minutes. Drain, squeeze out any excess liquid and add the soaked gelatin to the warm egg nog. Stir until the gelatin has dissolved.
Pour the egg nog into 4 verrines, leaving a little space at the top for the speculoos.
Cover with cling film and refrigerate for at least 5 hours (best is overnight) to set.
Once the pannacotta has set, remove the cling film and crumble some Spekulatius cookies over the pannacotta before serving.
