Eggnog Espresso Martini Panna Cotta

Ingredients

• 1.5 cup Shamrock Farms Vanilla Spice Eggnog (divided)
• 3 cup Shamrock Farms Heavy Whipping Cream (for eggnog layer)
• 0.25 cup Shamrock Farms Sour Cream
• 0.75 cup Condensed milk
• 2 envelope Gelatin powder (use an additional 1/4 envelope for a firmer set)
• 1 tsp Vanilla bean (vanilla bean paste or seeds)
• Salt (pinch)
• 0.25 cup Shamrock Farms Heavy Whipping Cream (for espresso martini layer)
• 2 cup Espresso (divided)
• 1 envelope Gelatin powder (plus 1/4 tsp)
• 2 tbsp Vodka (for espresso martini layer)
• 2 tbsp Coffee liqueur (for espresso martini layer)
• 0.25 cup Shamrock Farms Heavy Whipping Cream (for caramel)
• 0.5 cup Espresso (for caramel)
• 1 cup Sugar (for caramel)
• 1 tbsp Vodka (for caramel)
• 1 tbsp Coffee liqueur (for caramel)
• 4 tbsp Butter (for caramel)

Steps

1. 1

   Add the Shamrock Farms Vanilla Spice Eggnog to a bowl and sprinkle the gelatin over it. Let it hydrate for 10 minutes.

2. 2

   Add the Shamrock Farms Heavy Whipping Cream, condensed milk, vanilla bean, and a pinch of salt to a saucepan. Bring to a low simmer.

3. 3

   Add the hydrated eggnog and gelatin mixture and the sour cream to the saucepan. Mix very well until fully combined and then strain the mixture through a fine-mesh sieve.

4. 4

   Lightly grease 8 serving cups. Divide 1/3 of the eggnog mixture evenly between the 8 cups.

5. 5

   Place the cups in the freezer for 15 minutes, then move them to the refrigerator for another 15 minutes to set the first layer.

6. 6

   For the coffee layer, add 1/2 cup of the espresso to a bowl and sprinkle the gelatin over it. Let it bloom for 10 minutes.

7. 7

   In a separate saucepan, combine the remaining espresso, sugar, heavy whipping cream, coffee liqueur, and vodka. Heat the mixture until the sugar is completely dissolved, but do not let it come to a simmer.

8. 8

   Add the bloomed gelatin to the warm coffee mixture and mix well until dissolved. Let the mixture cool to room temperature.

9. 9

   Divide 1/2 of the coffee mixture among the 8 cups on top of the set eggnog layer.

10. 10

    Repeat the chilling process (15 minutes freezer, 15 minutes refrigerator) and layering until you have 3 eggnog layers and 2 coffee layers total.

11. 11

    Let the completed panna cottas chill in the refrigerator for at least 6 hours to fully set.

12. 12

    To make the caramel, combine the sugar and espresso in a saucepan and cook until caramelized. Whisk in the butter, heavy cream, vodka, and coffee liqueur until smooth. Serve over the chilled panna cottas.

Notes

For a firmer set, you can use an additional 1/4 envelope of gelatin in the eggnog layer. Ensure each layer is sufficiently set before adding the next to maintain clean lines.

Nutrition per serving

• dessert
• panna cotta
• holiday
• eggnog
• espresso martini
• gelatin
• no-bake