1. Sprinkle the unflavored powdered gelatin over the cold water in a small bowl and let it sit for 5–10 minutes, until the gelatin is fully softened and bloomed.

2. In a medium saucepan, whisk together the heavy cream, eggnog, and granulated sugar.

3. Set the saucepan over medium-low heat and cook, stirring often, until the sugar has dissolved and the mixture is steaming but not boiling.

4. Remove the pan from the heat and stir in the bloomed gelatin, whisking gently until the gelatin is completely dissolved and the mixture is smooth.

5. Add the vanilla extract, ground nutmeg, and a small pinch of fine sea salt, then taste carefully and adjust the nutmeg if you’d like a stronger spice flavor.

6. For the smoothest texture, strain the warm mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.

7. Divide the panna cotta mixture evenly among 6 small jars, glasses, or ramekins.

8. Let the filled containers cool to room temperature, then cover each one and refrigerate for at least 4 hours, or until softly set and jiggly in the center.

9. Just before serving, top each panna cotta with a swirl of whipped cream and a light dusting of extra nutmeg.

10. Serve chilled and enjoy your festive eggnog dessert.