If you’re searching for a luxurious yet surprisingly straightforward dessert to dazzle your guests this holiday season, look no further than the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe. Creamy, smooth, and infused with the warm flavors of eggnog, this panna cotta elegantly balances the richness with a bright, tangy cranberry sauce that has a delightful boozy kick. It’s not just a dessert—it’s an experience that instantly brings festive cheer to any gathering and makes those chilly winter evenings feel extra special.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in crafting the perfect texture and flavor harmony in this recipe. From the silky creaminess of the heavy cream to the fresh zing of cranberries, every ingredient is essential for that holiday magic.
- Unflavored gelatin: The secret to that luscious, silky panna cotta texture that melts in your mouth.
- Cold water: Needed to gently bloom the gelatin for smooth blending.
- Heavy cream: Adds richness and a creamy body that makes this panna cotta indulgently smooth.
- Eggnog: Infuses this dessert with classic holiday spice and a creamy depth you can’t resist.
- Granulated sugar: Balances the cream and eggnog sweetness just right.
- Vanilla extract: Adds a warm, aromatic undertone that brightens every bite.
- Fresh cranberries: Provide that vibrant color and fresh tartness in the sauce.
- Water (for sauce): Helps cook down the cranberries into a luscious compote.
- Brown sugar: Brings a caramel-like sweetness complementing the tangy cranberries.
- Orange zest: Adds a fresh citrus pop that livens up the cranberry sauce flavors.
- Cinnamon stick: Infuses warm spice notes that scream holiday cheer.
- Brandy or bourbon: Just the right boozy kick to elevate the sauce to something truly special.
How to Make Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
Step 1: Bloom the Gelatin
Start by sprinkling the unflavored gelatin evenly over the cold water in a small bowl. Let it sit undisturbed for 5 to 10 minutes so it softens and blooms. This step is crucial because it ensures your gelatin dissolves completely later without clumps, giving your panna cotta that perfect melt-in-your-mouth texture you’re aiming for.
Step 2: Warm the Creamy Mixture
In a medium saucepan over medium heat, combine the heavy cream, eggnog, and granulated sugar. Slowly warm the mixture and stir regularly until the sugar has fully dissolved and the liquid is just warm to the touch. Warming gently is the key here—you don’t want to boil, just coax those festive flavors to meld beautifully.
Step 3: Combine Gelatin and Flavor
Remove the saucepan from heat and stir in the bloomed gelatin, whisking until it’s completely dissolved and incorporated. Then add the vanilla extract to infuse that inviting aroma throughout your panna cotta base. This mixture will soon transform into a silky, creamy dessert you’ll adore.
Step 4: Chill the Panna Cotta
Carefully pour the mixture into six ramekins or pretty serving glasses. Cover each to prevent a skin from forming and place them in the refrigerator. Chill for at least 4 hours, or until fully set. This waiting period is when the magic happens, turning liquid into a sturdy yet soft custard.
Step 5: Make the Spiked Cranberry Sauce
While the panna cottas set, prepare the cranberry sauce by adding fresh cranberries, water, brown sugar, orange zest, and a cinnamon stick into a saucepan. Simmer on medium heat until the cranberries burst and the sauce thickens, roughly 10 to 12 minutes. The aroma filling your kitchen will be pure holiday bliss.
Step 6: Add the Spirit
Take the pan off the heat and stir in your chosen brandy or bourbon. This spirited touch adds warmth and complexity to the sauce, making it a perfect counterpoint to the silky panna cotta. Allow the sauce to cool to room temperature for easier serving later.
Step 7: Serve with a Festive Topper
Just before serving, spoon the spiked cranberry sauce generously over each chilled panna cotta. This combination of silky cream and tart, boozy fruit topping is exactly what makes the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe so irresistibly memorable.
How to Serve Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
Garnishes
Elevate your presentation and flavor profile by garnishing each panna cotta with a few whole fresh cranberries, a small sprig of fresh rosemary, or a light dusting of cinnamon powder. These simple touches add color contrast and enhance the delicious holiday vibe of this dessert.
Side Dishes
This panna cotta pairs beautifully with light, crisp cookies like biscotti or ginger snaps, which add a delightful crunch alongside the creamy texture. Consider serving a small side of vanilla or cinnamon-spiced whipped cream to amp up the festive richness.
Creative Ways to Present
Want to impress even more? Layer the panna cotta in clear glasses with the cranberry sauce in between for a stunning layered effect. Or try serving it in mini glass jars tied with a ribbon for a charming, gift-ready touch to your holiday table.
Make Ahead and Storage
Storing Leftovers
Once assembled and topped with sauce, keep leftover panna cotta covered tightly in the fridge. It will maintain its fresh flavor and texture for up to 3 days, making it perfect for prepping dessert ahead for a party or holiday event.
Freezing
Though panna cotta generally is best served fresh, you can freeze the unbaked mixture in molds for up to 1 month. Thaw slowly in the refrigerator before serving, then top with freshly made spiked cranberry sauce to preserve the best flavors and textures.
Reheating
Reheating panna cotta isn’t recommended because it will lose its delicate texture. Instead, allow it to thaw naturally and enjoy chilled—this dessert truly shines when kept cool and creamy, just like in the original recipe.
FAQs
Can I make the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe alcohol-free?
Absolutely! Simply omit the brandy or bourbon from the cranberry sauce and perhaps add a splash of orange juice or apple cider instead to keep the sauce flavorful and festive without the alcohol content.
What if I can’t find fresh cranberries?
If fresh cranberries aren’t available, frozen ones work wonderfully as a substitute. Just thaw slightly before cooking, and you might need to adjust the simmering time to get that perfect thick sauce consistency.
How long does the gelatin take to set?
Typically, gelatin takes about 4 hours in the fridge to fully set to a silky, firm texture. For best results, avoid moving the panna cottas too much during chilling so the surface remains smooth and beautiful.
Can this panna cotta be made vegan?
This particular Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe relies on dairy and gelatin, so for a vegan version, you’d need to substitute with plant-based cream, use agar-agar instead of gelatin, and swap eggnog for a vegan-friendly holiday drink. It’s a fun twist to experiment with!
What’s the best way to unmold panna cotta?
If you use ramekins, briefly dip them in warm water and gently run a thin knife around the edges before inverting onto a plate. For serving glasses, simply spoon the panna cotta and sauce directly in for a no-fuss option.
Final Thoughts
I can’t recommend enough bringing the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe to your dessert rotation this season. It’s a wonderful balance of creamy richness and bright, boozy fruitiness that will have everyone asking for the recipe—and it’s surprisingly easy to make! Whether for a cozy night in or a festive gathering, this dessert absolutely shines and creates unforgettable holiday memories with every spoonful.
Print
Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
A festive and creamy eggnog panna cotta topped with a spiked cranberry sauce, perfect for holiday celebrations. This dessert combines the rich flavors of traditional eggnog with a smooth, delicate panna cotta base, complemented by a tangy and boozy cranberry topping.
Ingredients
Panna Cotta
- 1 packet unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream
- 2 cups eggnog
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Spiked Cranberry Sauce
- 1 1/2 cups fresh cranberries
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon orange zest
- 1 cinnamon stick
- 2 tablespoons brandy or bourbon
Instructions
- Bloom Gelatin: Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl. Let it sit for 5-10 minutes until the gelatin softens and blooms.
- Heat Dairy Mixture: In a medium saucepan, combine 1 cup heavy cream, 2 cups eggnog, and 1/4 cup granulated sugar. Warm the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture is heated through but not boiling.
- Dissolve Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until it fully dissolves. Then add 1 teaspoon vanilla extract and mix well.
- Chill Panna Cotta: Pour the prepared mixture evenly into 6 ramekins or serving glasses. Cover them and refrigerate for at least 4 hours, or until set.
- Make Cranberry Sauce: In another saucepan, combine 1 1/2 cups fresh cranberries, 1/2 cup water, 1/4 cup brown sugar, 1/2 teaspoon orange zest, and 1 cinnamon stick. Simmer over medium heat for about 10-12 minutes until the cranberries burst and the sauce thickens.
- Spike and Cool Sauce: Remove the sauce from heat and stir in 2 tablespoons brandy or bourbon. Allow the sauce to cool before serving.
- Serve: Once the panna cottas are chilled and set, top each with the spiked cranberry sauce just before serving to add a festive and flavorful finish.
Notes
- For a non-alcoholic version, omit the brandy or bourbon in the cranberry sauce.
- Make sure not to boil the cream and eggnog mixture to prevent curdling.
- You can prepare the panna cotta a day ahead to save time.
- Use fresh cranberries for best flavor and texture in the sauce.
- If gelatin packets are large, one packet is typically about 2 1/4 teaspoons; follow package directions if using a different size.
