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EGGNOG PANNA COTTA WITH SPIKED CRANBERRY SAUCE

Sana Umer
This creamy eggnog panna cotta is topped with a spiked cranberry sauce, making it the perfect holiday dessert. Rich, smooth, and festive, it brings together the cozy flavors of eggnog and the tartness of cranberry with a touch of liquor.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time: 4 hours
Total Time 4 hours
Course Dessert
Cuisine Italian-Inspired
Servings 6 people
Calories 310 kcal

Ingredients
  

For the Panna Cotta:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup eggnog
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 packet ¼ oz unflavored gelatin
  • 2 tablespoons water

For the Spiked Cranberry Sauce:

  • 1 cup fresh cranberries
  • ½ cup granulated sugar
  • ¼ cup water
  • 2 tablespoons orange juice
  • 2 tablespoons brandy or rum
  • 1 cinnamon stick optional

Instructions
 

Prepare the Panna Cotta:

  • In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. In a medium saucepan, combine heavy cream, whole milk, eggnog, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot, but not boiling.

Dissolve the Gelatin:

  • Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until the gelatin is completely dissolved.

Add Vanilla:

  • Stir in the vanilla extract.

Pour and Chill:

  • Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 4 hours, or until the panna cotta is set.

Make the Spiked Cranberry Sauce:

  • In a small saucepan, combine the cranberries, sugar, water, and orange juice. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 5 minutes.

Add the Alcohol:

  • Stir in the brandy or rum and the cinnamon stick (if using). Let the sauce cool to room temperature.

Assemble and Serve:

  • Once the panna cotta is set, spoon the spiked cranberry sauce over the top of each panna cotta. Serve chilled and enjoy!

Notes

  • Make Ahead: Panna cotta can be made a day in advance and refrigerated overnight for an even smoother texture.
  • Flavor Variations: Experiment with different alcohols for the cranberry sauce, such as whiskey or cognac, for unique flavors.
  • Serving Tip: For added flair, garnish with a sprig of rosemary or a few whole cranberries for decoration.
  • Storage: Store any leftover panna cotta and cranberry sauce separately in the fridge for up to 3 days.
Keyword Christmas dessert, Cranberry sauce, creamy eggnog dessert, festive panna cotta, spiked cranberry sauce