Eggnog Panna Cotta

• 1/4 ounce gelatin (1 envelope)
• 1 tablespoon whole milk
• 3/4 cup eggnog
• 3/4 cup heavy cream
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 cup blackberry (optional)
• nutmeg

1. Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
2. Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
3. Prepare 4 ramekins (about 3 to 4 oz capacity) with non-stick spray as desired (if you plan to serve in the ramekins, you can omit this step).
4. Heat the eggnog mixture slowly to a simmer.
5. Add the gelatin and whisk gently to dissolve.
6. Strain into a pyrex measuring cup and allow to cool.
7. Place 3 to 4 blackberries in each ramekin (optional).
8. Divide the cooled mixture amongst the ramekins.
9. Dust with freshly grated nutmeg and cover with foil or plastic wrap.
10. Chill for a minimum of 6 hours, overnight or up to 24 hours.
11. Serve in ramekins or run a sharp knife around the circumference of the ramekin and place in hot water for 10 seconds then invert onto a service plate.

gelatin, milk, eggnog, heavy cream, sugar, cinnamon, blackberry, nutmeg

Taken from www.food.com/recipe/eggnog-panna-cotta-468317 (may not work)