Description
A festive and creamy Eggnog Panna Cotta topped with a spiked cranberry sauce, perfect for holiday gatherings and special occasions.
Ingredients
Scale
Panna Cotta
- 2 tablespoon cold water
- 2 1/4 teaspoons 1 packet powdered gelatin
- 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
- Bloom Gelatin: Place the cold water in a small condiment cup. Sprinkle the gelatin evenly over the water and let it stand until the gelatin is fully absorbed, about 5 minutes.
- Heat Eggnog and Dissolve Gelatin: In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and immediately 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 with the glasses to the refrigerator and chill for 2 hours until firm.
- Make Cranberry Sauce: Combine cranberries, sugar, orange zest, and orange juice in a medium saucepan. Bring to a boil over medium-high heat. When berries start popping, reduce heat to a simmer and mash berries against the pan with a spatula. Continue cooking until the sauce reaches a jam-like consistency.
- Add Liqueur and Adjust Consistency: Remove sauce from heat and stir in the orange liqueur. If the sauce is too thick to pour, add water one tablespoon at a time until desired sauce consistency is achieved. Let cool, then refrigerate until ready to serve.
- Assemble and Garnish: Once panna cotta is firm, spoon cranberry sauce on top of each glass until filled to the brim. Skewer one cranberry completely through from stem to end with a toothpick and thread a rosemary sprig through it. Balance the garnish across the top of each glass.
- Final Chill and Serve: Cover assembled glasses and refrigerate until ready to serve.
Notes
- Use commercially prepared eggnog for the best flavor and consistency.
- Ensure the eggnog is hot but not boiling before adding gelatin to prevent clumping.
- Adjust sweetness of cranberry sauce by modifying sugar quantity as needed.
- Orange liqueur can be substituted with triple sec or Grand Marnier for a similar flavor.
- For a non-alcoholic version, omit the orange liqueur and add extra orange juice.
- Make panna cotta and cranberry sauce a day ahead for easier serving during events.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
