Eggnog Pannacotta With Raspberry Syrup - cooking recipe

Ingredients

3 cups milk
1 tsp vanilla extract
5 None egg yolks
1 1/2 cups sugar
1/2 cup heavy cream
None None Pinch ground nutmeg
1 tsp ground cinnamon
2 tsp unflavored gelatin
1 tbsp dark rum
10 oz frozen raspberries
None None FOR THE SUGARED MINT LEAVES
10 None small fresh mint leaves, washed and dried
1 None egg white, lightly beaten
1 tbsp sugar

Preparation

Place ten 1/2-cup heatproof serving glasses on a tray. Combine milk and vanilla in a medium saucepan on low heat. Cook and stir until milk is just boiling.
Beat egg yolks and 1 1/4 cups of the sugar in a large bowl until light and creamy. Gradually beat in milk mixture until combined. Return mixture to saucepan and stir on low heat until it coats the back of a spoon (this will take about 15 mins). Add cream, nutmeg and cinnamon; stir to combine.
Sprinkle gelatin over 1/4 cup boiling water in a small bowl. Stir until gelatin has dissolved. Stir gelatin and rum into milk mixture. Divide evenly among serving glasses. Cover and refrigerate for 3 hours or overnight until set.
Place frozen raspberries and remaining 1/4 cup sugar in a medium saucepan on medium heat. Cook, stirring, for 2 mins, or until sugar has dissolved. Transfer to a heatproof bowl. Refrigerate until ready to serve.
For the sugared mint leaves, brush each leaf with a little egg white. Dust lightly with sugar. Set aside to dry.
To serve, spoon raspberry syrup over pannacotta. Top with mint leaves.