Milk Punch Panna Cotta
Makes 6 Servings
- 1 cup half-and-half, divided
- 1 (0.25-ounce) envelope unflavored gelatin
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 2 cups heavy whipping cream
- 1½ tablespoons bourbon
- 2 teaspoons vanilla extract
- ¼ teaspoon ground nutmeg
- Sliced fresh strawberries, to serve
- Garnish: ground nutmeg
- In a wide medium bowl, place ¼ cup half-and-half. Sprinkle gelatin evenly over half-and-half; let stand until gelatin granules are moistened, 30 to 35 minutes. (Top of gelatin mixture will appear wrinkled.)
- In a medium saucepan, place remaining ¾ cup half-and-half; cook over low heat, stirring frequently, until steaming. (Do not boil.) Whisk in gelatin mixture. Cook over low heat, whisking frequently, until gelatin completely dissolves, 2 to 5 minutes, removing from heat if needed to prevent mixture from simmering or boiling. (Mixture should feel smooth when rubbed between two fingers.)
- Add sugar and salt to half-and-half mixture, stirring to combine. Cook over low heat, stirring frequently, until sugar and salt dissolve, 2 to 3 minutes, removing from heat if needed to prevent mixture from simmering or boiling. (Mixture should feel smooth when rubbed between two fingers.) Remove from heat; whisk in cream, bourbon, vanilla, and nutmeg.
- Fill a large bowl with ice water. Using a fine-mesh sieve, strain half-and-half mixture into a medium metal bowl; place bowl in prepared ice bath, and stir until an instant-read thermometer registers 70°.
- Divide cooled half-and-half mixture evenly among 6 small serving glasses (about ½ cup mixture in each glass); refrigerate, uncovered, for at least 4 hours*. Top with sliced strawberries just before serving. Garnish with nutmeg, if desired.
*Panna cottas that are refrigerated for longer than 4 hours may boast a slightly firmer texture.