Chef Kyle Baker from Bird Cafe returns to Good Day to make a delicious eggnog dessert.
Eggnog Panna Cotta
5 cups eggnog
1 cup heavy cream
12 sheets gelatin
1 tbsp vanilla
2 tsp cinnamon
1 cup sugar
1 tsp salt
Pour heavy cream into a container with gelatin to bloom.
As the gelatin blooms, add the other ingredients into a pot and bring to a simmer. Simmer on medium heat and make sure to stir every now and again to prevent scorching.
Add heavy cream and gelatin to the eggnog base and stir until gelatin is completely melted.
Pour panna cotta base into desired containers and let chill in the fridge for at least 4 hours before serving. Top with your favorite cookies or decorative topping.