Eggnog Panna Cotta - cooking recipe

Ingredients

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

Preparation

Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
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).
Heat the eggnog mixture slowly to a simmer.
Add the gelatin and whisk gently to dissolve.
Strain into a pyrex measuring cup and allow to cool.
Place 3 to 4 blackberries in each ramekin (optional).
Divide the cooled mixture amongst the ramekins.
Dust with freshly grated nutmeg and cover with foil or plastic wrap.
Chill for a minimum of 6 hours, overnight or up to 24 hours.
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.