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
Scale
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.
