Toffee Panna Cotta with Eggnog Cream

submitted by butterflydog

1/2 cup milk
1 envelope unflavored gelatin
3/4 cup cream
1/2 cup toffee baking bits ( Skor brand for example )
1 tsp vanilla
3 ice cubes

Eggnog cream:
3/4 cup cream
1/4 tsp nutmeg
1/4 cup commercial eggnog

Place milk in a microwave-safe container. Sprinkle gelatin over milk and
let sit 5 minutes or until softened. Heat mixture in micro just until
milk is hot and starting to bubble around edges. ( about 1 to 1 1/2
minutes on high ). Pour hot milk mixture into a blender. Add the cream,
toffee bits, ice cubes, vanilla and blend all until smooth. Pour mixture
into 4 , six ounces lightly oiled custard cups. Cover and chill firm, up
to 24 hours. To serve, unmold until dessert plates and serve with a dollop
of eggnog cream.

Eggnog cream: whip cream and nutmeg until soft peaks, add eggnog and whip
till almost stiff.
Yield 4 servings

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