Description
A festive and creamy Eggnog Panna Cotta topped with a spiked cranberry sauce, garnished with fresh cranberries and rosemary sprigs. Perfect for holiday celebrations.
Ingredients
Scale
Panna Cotta
- 2 tablespoons cold water
- 2 1/4 teaspoons powdered gelatin (1 packet)
- 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 the 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.
- Heat the eggnog and dissolve gelatin: In a small saucepan, heat the eggnog until it is hot but not boiling. Remove from heat and stir in the bloomed gelatin until it is completely dissolved.
- Pour panna cotta mixture: 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 to the refrigerator and chill for 2 hours until the panna cotta is firm.
- Prepare cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat. When the berries begin to pop, reduce heat to a simmer and mash the berries with the back of a spatula until a jam-like consistency is reached. Remove from heat and stir in the orange liqueur. If the sauce is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency. Let cool and refrigerate until ready to use.
- Assemble and garnish: Once the panna cotta is set, spoon the chilled cranberry sauce on top, filling the glasses to the brim. Skewer each garnish cranberry through with a toothpick and thread a rosemary sprig. Balance the garnish across the top of each glass.
- Chill and serve: Cover the glasses and refrigerate until ready to serve.
Notes
- Ensure the eggnog is hot enough to fully dissolve the gelatin but do not let it boil to avoid curdling.
- If you prefer a non-alcoholic version, omit the orange liqueur and add a little extra orange juice for flavor.
- For firmer panna cotta, let it chill longer or reduce the amount of liquid slightly.
- The cranberry sauce can be made a day ahead and stored refrigerated.
- Use fresh cranberries for the sauce for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
