Description
A festive twist on a classic Italian dessert, this creamy Eggnog Panna Cotta is flavored with warm spices and paired with a tart and boozy cranberry sauce. Perfect for holiday gatherings or a cozy winter evening treat.
Ingredients
Units
Scale
Panna Cotta:
- 2 cups eggnog
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup cold water
- 1/4 tsp ground nutmeg (optional, for garnish)
Spiked Cranberry Sauce:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp orange juice
- 2 tbsp spiced rum (or bourbon, optional)
Instructions
- Prepare the Panna Cotta:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a saucepan, combine the eggnog, heavy cream, and sugar. Heat over medium-low heat until the sugar dissolves and the mixture is warm (do not boil).
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Pour the mixture into ramekins or dessert glasses. Refrigerate for at least 4 hours, or until set.
- Make the Cranberry Sauce:
- In a small saucepan, combine cranberries, sugar, water, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens (about 10 minutes).
- Remove from heat and stir in the spiced rum. Let the sauce cool to room temperature.
- Assemble and Serve:
- Spoon the cranberry sauce over the chilled panna cotta. Garnish with a sprinkle of ground nutmeg if desired. Serve immediately.
Notes
- For a non-alcoholic version, replace the rum with an additional tablespoon of orange juice or water.
- Panna cotta can be made up to 2 days in advance and stored in the refrigerator.
- The cranberry sauce can also be prepared ahead and stored in an airtight container for up to 1 week.