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Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

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★★★★★

4.9 from 93 reviews

A festive and creamy Eggnog Panna Cotta topped with a zesty, spiked cranberry sauce, perfect for holiday celebrations. This elegant dessert combines smooth eggnog-flavored panna cotta with a vibrant cranberry topping infused with orange liqueur and garnished with fresh cranberries and rosemary sprigs for a beautiful presentation.

Ingredients

Scale

Panna Cotta

  • 2 tablespoons cold water
  • 2 1/4 teaspoons (1 packet) powdered gelatin
  • 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

  1. Bloom the Gelatin: Place the cold water in a small condiment cup. Sprinkle the gelatin evenly over the water and let it stand for a few minutes until the gelatin is fully absorbed and softened.
  2. Heat Eggnog and Dissolve Gelatin: In a small saucepan, gently heat the eggnog until hot but not boiling. Remove from heat and stir in the bloomed gelatin until it completely dissolves, ensuring a smooth mixture.
  3. Pour and Chill Panna Cotta: Arrange six 4 oz. dessert glasses on a baking sheet. Pour approximately 1/3 cup of the eggnog mixture into each glass. Transfer the baking sheet to the refrigerator and chill the panna cotta for 2 hours or until firm.
  4. Prepare Cranberry Sauce: In a medium saucepan, combine cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat. Once the berries start popping, reduce heat to a simmer and mash the berries with the back of a spatula against the pan bottom. Continue cooking until the mixture thickens to a jam-like consistency. Remove from heat and stir in orange liqueur. If the sauce is too thick to pour, add water one tablespoon at a time until desired sauce consistency is reached. Let cool and refrigerate until serving.
  5. Assemble and Garnish: Once the panna cotta has set, spoon the cranberry sauce on top, filling each glass to the brim. Skewer one cranberry completely through with a toothpick and thread a rosemary sprig through the cranberry. Balance the garnished toothpick across the top of each glass. Cover and refrigerate until ready to serve.

Notes

  • Ensure the eggnog is hot but not boiling before adding gelatin to avoid affecting the texture.
  • If you prefer a less boozy sauce, reduce the orange liqueur or omit it altogether.
  • Use fresh cranberries for best flavor and texture in the sauce; frozen can be used but may require longer cooking.
  • Make panna cotta a day ahead for convenience and enhanced flavors.
  • Garnishes add visual appeal and a subtle aromatic note from rosemary.

Keywords: Eggnog Panna Cotta, Cranberry Sauce, Holiday Dessert, Festive Dessert, Winter Dessert, Panna Cotta Recipe, Spiked Cranberry Sauce

Find it online: https://bakedbylisa.com/eggnog-panna-cotta-with-spiked-cranberry-sauce-recipe/