Description
This elegant Eggnog Panna Cotta with Spiked Cranberry Sauce combines creamy, gelatin-set eggnog dessert with a tangy, boozy cranberry topping, perfect for festive occasions or a sophisticated dessert option.
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
- Prepare Gelatin: Place the cold water in a small container. Sprinkle the gelatin evenly over the water and let it stand until the gelatin absorbs the water completely.
- Heat Eggnog: In a small saucepan, warm the eggnog over medium heat until it is hot but not boiling. Remove from heat.
- Dissolve Gelatin: Add the bloomed gelatin to the hot eggnog, stirring gently until fully dissolved.
- Pour Into Glasses: Arrange six 4 oz. dessert glasses on a baking sheet. Pour approximately 1/3 cup of the eggnog mixture into each glass.
- Chill Panna Cotta: Transfer the baking sheet with glasses into the refrigerator. Chill for 2 hours until the panna cotta is firm.
- Make Cranberry Sauce: In a medium saucepan, combine cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat.
- Simmer and Mash Berries: Once the berries start popping, reduce heat to a simmer. Mash the cranberries against the pan’s bottom with a spatula until they break down into a jam-like consistency.
- Finish Sauce: Remove from heat and stir in the orange liqueur. If too thick, add water one tablespoon at a time until it reaches a sauce consistency. Let cool, then refrigerate.
- Assemble Dessert: When panna cotta is set, spoon cranberry sauce on top of each glass until filled to the brim.
- Garnish: Skewer one cranberry per toothpick from stem to end, thread a rosemary sprig through each berry, and lay the garnish across the top of each glass.
- Final Chill: Cover and refrigerate the assembled panna cottas until ready to serve.
Notes
- Ensure the eggnog is hot but not boiling to properly dissolve the gelatin without affecting texture.
- Use freshly squeezed orange juice and zest for the best flavor in the cranberry sauce.
- If you prefer a non-alcoholic version, substitute the orange liqueur with additional orange juice or a splash of vanilla extract.
- Make sure to chill the panna cotta fully for a smooth, firm texture before adding the cranberry sauce.
- Fresh rosemary sprigs add a festive aroma and visual appeal but can be omitted if unavailable.
- This dessert can be made a day ahead to allow flavors to meld and save time on serving day.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
