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Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 66 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive and creamy holiday dessert combining the rich flavors of eggnog with a zesty, boozy cranberry topping. The smooth panna cotta is delicately set with gelatin and chilled, then topped with a tart and sweet cranberry sauce infused with orange liqueur. Garnished with sugared cranberries and rosemary sprigs, it makes an elegant and refreshing seasonal treat perfect for gatherings or special occasions.

Ingredients

Scale

Panna Cotta

  • 2 tablespoons 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)

Garnish

  • 6 fresh or sugared cranberries
  • 6 fresh rosemary sprigs

Instructions

  1. Bloom the Gelatin: Place the cold water in a small cup and sprinkle the powdered gelatin evenly over the water. Let it stand undisturbed until the gelatin fully absorbs the water, about 5 minutes.
  2. Heat the Eggnog: In a small saucepan, gently heat the eggnog over medium heat until it is hot but not boiling. Remove from heat.
  3. Dissolve Gelatin: Add the bloomed gelatin to the hot eggnog and stir thoroughly until the gelatin is completely dissolved, ensuring a smooth mixture.
  4. Pour and Chill: Arrange six 4-ounce dessert cups on a baking sheet. Pour about 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the cups to the refrigerator and chill for 2 hours until firm.
  5. Cook Cranberry Sauce: In a medium saucepan, combine the fresh cranberries, granulated sugar, orange zest, and orange juice. Bring the mixture to a boil over medium-high heat.
  6. Simmer and Mash: Once the berries start popping, reduce the heat to low and simmer. Use the back of a spatula to mash the cranberries against the bottom of the pan until broken down and the mixture thickens to a jam-like consistency.
  7. Add Orange Liqueur and Adjust Consistency: Remove the pan from heat and stir in the orange liqueur. If the sauce is too thick to drizzle, gradually stir in water, 1 tablespoon at a time, until it reaches a sauce-like consistency. Let cool, then refrigerate until ready to use.
  8. Assemble and Garnish: When the panna cotta is set, spoon the chilled cranberry sauce on top of each serving until filled to the brim. Skewer each garnish cranberry with a toothpick, then thread a rosemary sprig through the cranberry. Balance the garnish across the top of each glass.
  9. Final Chill: Cover the assembled panna cottas and refrigerate until ready to serve.

Notes

  • You can omit the orange liqueur and substitute with 1/2 teaspoon orange extract if preferred.
  • Make the panna cotta up to 3 days ahead; keep covered and refrigerated.
  • For best results, use commercially prepared eggnog that is thick and sweet.
  • Fresh or sugared cranberries can be used for garnish depending on your preference for sweetness and texture.
  • Serve chilled, straight from the refrigerator for optimal texture and flavor.

Find it online: https://recipes.mbeams.com/eggnog-panna-cotta-with-spiked-cranberry-sauce-recipe/