Preparation:

Mix the gelatin with the 1 tablespoon of eggnog and allow to “bloom” for   approximately 10 minutes. Combine ¾ cup eggnog, cream, cinnamon, nutmeg and sugar in a medium saucepan and slowly heat to a simmer.

Add in the gelatin mixture and gently whisk until dissolved. Once the gelatin has completely dissolved, turn off heat and add brandy.  Strain the hot mixture to remove any lumps.

Let mixture stand at room temperature for 10 minutes. Divide the mixture evenly onto 4 decorative serving glasses. Chill in refrigerator for at least 2 hours or longer.

Preparation:

Heat heavy cream in a small saucepan to a simmer. Set aside.

In a heavy saucepan of at least 3 quarts, add the sugar in an even layer over the bottom. Heat sugar over medium-high heat, stirring as it begins to melt.  If the sugar clumps it will be ok. Just keep the sugar moving and as it continues to cook, the lumps will melt.

Cook until the sugar reaches a medium amber color. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.

Remove the pan from the heat and slowly pour the cream into the sugar mixture. Be careful because the mixture will bubble up as soon as the cream is added.  Set the sauce aside to cool to room temperature. You can refrigerate the sauce for up to 1 week.

When caramel sauce has cooled pour over top of panna cotta.

Preparation:

Place ingredients into a mixer bowl or use a hand mixer with whisk attachment. Start mixer on low so you don't splash the cream. Once the cream starts to thicken, increase mixer speed until you get stiff but light and airy peaks. Place in pipping bag with a round tip. Save for assembly of panna cotta.

Preparation:

Mix flour, cinnamon, and sugar in a mixing bowl. Cut cold butter into small cubes. Slowly add cold butter into flour mixture while using hand mixer on slow speed. Mix until a crumbly texture the size of peas. Sprinkle onto sheet pan lined with parchment paper. Place back into refrigerator to cool for 1 hr.
Bake at 340°F until golden brown. When it cools break up into small pieces.

Preparation:

Using stovetop burner, turn burner on. Take a store bought standard marshmallow and toast until golden brown. 

Assembling Panna Cotta

After the panna cotta has set, place cooled caramel sauce on top to cover the top of the panna cotta.  Pipe whipped cream in a rosette on top of the caramel sauce.  Sprinkle some of the crumble on top of the whipped cream and place the toasted marshmallow on top.

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