Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive and creamy dessert perfect for the holiday season. Combining the richness of traditional eggnog with the tart and boozy cranberry sauce, this dessert is an elegant addition to your holiday table.
Ingredients
For the Eggnog Panna Cotta:
- 2 cups eggnog
- 1 cup heavy cream
- 2 teaspoons unflavored gelatin
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of nutmeg (optional)
For the Spiked Cranberry Sauce:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoons orange juice
- 2 tablespoons brandy or spiced rum
Instructions
Preparing the Eggnog Panna Cotta:
- Bloom the gelatin: Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until softened.
- Heat the base: In a saucepan, combine eggnog, heavy cream, and sugar. Heat over medium-low, stirring until the sugar dissolves and the mixture is warm but not boiling.
- Incorporate gelatin: Remove the pan from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and a pinch of nutmeg if desired.
- Set in molds: Pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4-6 hours, or until set.
Preparing the Spiked Cranberry Sauce:
- Cook the cranberries: In a saucepan, combine cranberries, sugar, water, and orange juice. Bring to a boil over medium heat, then reduce to a simmer.
- Simmer until thickened: Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Add alcohol: Remove from heat and stir in the brandy or spiced rum. Let cool to room temperature.
Assemble and Serve:
- If using ramekins, gently loosen the edges of the panna cotta and invert onto serving plates. Alternatively, serve directly in glasses.
- Spoon the spiked cranberry sauce over the panna cotta before serving.
Serving and Storage Tips
- Serving: Serve the panna cotta chilled with a generous topping of cranberry sauce. Garnish with a sprig of mint or a dusting of nutmeg for extra holiday flair.
- Storage: The panna cotta can be stored in the refrigerator for up to 3 days, covered tightly. Keep the cranberry sauce in a separate container for up to 5 days.
FAQs
1. Can I make this dessert alcohol-free?
Yes, you can omit the brandy or spiced rum from the cranberry sauce and replace it with additional orange juice or water.
2. Can I use store-bought cranberry sauce instead of making it from scratch?
Yes, but homemade cranberry sauce adds a fresher and more vibrant flavor. If using store-bought, choose a high-quality variety.
3. What can I use as a gelatin substitute?
You can use agar-agar as a vegetarian alternative. Adjust the quantity as per the package instructions.
4. Can I prepare this dessert in advance?
Absolutely! Eggnog Panna Cotta can be made a day or two in advance, making it a great option for holiday entertaining. Just add the cranberry sauce right before serving.
Eggnog Panna Cotta with Spiked Cranberry Sauce
This Eggnog Panna Cotta is a smooth and creamy dessert infused with the rich flavors of eggnog and a hint of nutmeg. It’s topped with a tangy cranberry sauce enhanced with orange zest and a splash of orange liqueur, making it a festive treat for the holidays.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Panna Cotta:
- 2 tablespoons cold water
- 2¼ teaspoons (1 packet) powdered gelatin
- 2 cups (480ml) commercially prepared eggnog
For the Spiked Cranberry Sauce:
- 6 oz. fresh cranberries
- ½ cup (100g) granulated sugar
- Zest of one orange
- ¼ cup (60ml) orange juice
- 2 tablespoons orange liqueur (such as Cointreau), or to taste
For Garnish:
- 6 fresh or sugared cranberries
- 6 fresh rosemary sprigs
Instructions
Prepare the Panna Cotta:
- Place the cold water in a small bowl. Evenly sprinkle the gelatin over the water and let it stand until the gelatin is absorbed.
- In a small saucepan, heat the eggnog over medium heat until it’s hot but not boiling. Remove from heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
- Arrange six 4-ounce dessert glasses on a baking sheet. Pour approximately ⅓ cup of the eggnog mixture into each glass.
- Transfer the baking sheet with the glasses to the refrigerator and chill for at least 2 hours, or until set.
Prepare the Spiked Cranberry Sauce:
- In a medium saucepan, combine the cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat.
- Once the cranberries begin to pop, reduce the heat to a simmer. Use the back of a spatula to mash the berries against the bottom of the pan. Continue cooking until the mixture reaches a jam-like consistency.
- Remove from heat and stir in the orange liqueur. If the sauce is too thick, add water 1 tablespoon at a time until the desired consistency is achieved. Let the sauce cool, then refrigerate until ready to use.
Assemble the Dessert:
- Once the panna cotta is firm, spoon the cranberry sauce on top of each serving, filling to the brim of the glass.
- For garnish, skewer each cranberry completely through with a toothpick, then thread a rosemary sprig through each berry. Place the garnish atop each glass.
- Cover and refrigerate until ready to serve.
Notes
- Commercially prepared eggnog that is thick and sweet works best for this recipe.
- You may substitute the orange liqueur with ½ teaspoon of orange extract if preferred.
- This dessert can be prepared up to 3 days in advance. Add garnishes just before serving.