Description
Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive, creamy dessert perfect for holiday gatherings. This recipe combines a silky eggnog-infused panna cotta with a tangy, boozy cranberry sauce topped with aromatic rosemary sprigs for an elegant and delicious treat.
Ingredients
Scale
Panna Cotta
- 2 tablespoon cold water
- 2 1/4 teaspoons powdered gelatin (1 packet)
- 2 cups commercially prepared eggnog
Spiked Cranberry Sauce
- 6 oz. fresh cranberries (1 small bag)
- 1/2 cup granulated sugar
- Zest of one orange
- 1/4 cup orange juice
- 2 tablespoons orange liqueur (or to taste)
- 6 fresh or sugared cranberries for garnish
- 6 fresh rosemary sprigs for garnish
Instructions
- Prepare Gelatin: Place the cold water in a small condiment cup and sprinkle the gelatin evenly over the water. Let it stand until the gelatin is fully absorbed, about 5 minutes.
- Heat Eggnog: In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Chill Panna Cotta: Place six 4 oz dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each glass. Transfer the baking sheet to the refrigerator and chill for 2 hours until set.
- Cook Cranberry Sauce: In a medium saucepan, combine cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat. When berries start to pop, reduce heat to a simmer and mash berries with a spatula against the pan bottom until the mixture has a jam-like consistency.
- Add Liqueur: Remove the sauce from heat and stir in the orange liqueur. If the sauce is too thick to drizzle, stir in water 1 tablespoon at a time until desired sauce consistency is reached. Let cool and refrigerate until ready to use.
- Assemble Dessert: Once the panna cotta is firm, spoon the cranberry sauce on top of each glass until filled to the brim.
- Garnish: Skewer each garnish cranberry through from stem to end with a toothpick and thread it with a rosemary sprig. Balance these garnishes across the top of each glass.
- Final Chill: Cover and refrigerate the assembled desserts until ready to serve.
Notes
- Use high-quality commercial eggnog for the best flavor.
- If you prefer a non-alcoholic version, substitute orange liqueur with additional orange juice or a splash of vanilla extract.
- Make sure the eggnog is hot enough to dissolve gelatin fully, but avoid boiling to prevent curdling.
- The cranberry sauce can be made a day ahead to deepen flavors.
- For a smoother panna cotta, strain the eggnog mixture before pouring into glasses.
- Garnishes add visual appeal but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
