Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe
This Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive and creamy dessert perfect for the holiday season. Using commercially prepared thick and sweet eggnog, this panna cotta is gently set with gelatin and chilled to a silky perfection. Topped with a vibrant and tangy cranberry sauce spiked with orange liqueur, it delivers a beautiful balance of creamy richness and zesty fruitiness. Garnished with sugared cranberries and rosemary sprigs, this elegant dessert can be prepared up to three days in advance, making it ideal for holiday entertaining.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Panna Cotta
- 2 tablespoons cold water
- 2 1/4 teaspoons (1 packet) powdered gelatin
- 2 cups commercially prepared eggnog (thick and sweet variety recommended)
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; optional – omit and use 1/2 teaspoon orange extract as substitute)
- 6 fresh or sugared cranberries for garnish
- 6 fresh rosemary sprigs for garnish
Instructions
- Bloom the gelatin: Place the cold water into a small condiment cup. Evenly sprinkle the powdered gelatin over the water and let it sit for several minutes until the gelatin absorbs the water and blooms.
- Heat the eggnog: In a small saucepan, warm the eggnog over medium heat until it is hot but not boiling. Remove the pan from heat to prevent curdling or scalding.
- Dissolve gelatin: Add the bloomed gelatin to the hot eggnog and stir gently until completely dissolved and smooth.
- Chill the panna cotta: Arrange six 4-ounce dessert glasses on a baking sheet for easy handling. Pour approximately 1/3 cup of the eggnog mixture into each glass. Transfer the baking sheet to the refrigerator and chill for at least 2 hours or until the panna cotta is firm and set.
- Prepare cranberry sauce: In a medium saucepan, combine fresh cranberries, granulated sugar, orange zest, and orange juice. Bring the mixture to a boil over medium-high heat. Once the berries start to pop, reduce the heat to a simmer. Using the back of a spatula, mash the berries against the pan to break them down.
- Simmer to jam consistency: Continue to cook and mash until the mixture thickens into a jam-like consistency. Remove the pan from heat and stir in the orange liqueur. If the sauce is too thick to pour easily, add water one tablespoon at a time until desired sauce consistency is reached. Let the sauce cool, then refrigerate until ready to use.
- Assemble the dessert: Once the panna cotta has fully set, spoon the chilled cranberry sauce on top of each cup until filled to the brim.
- Garnish: Skewer a fresh or sugared cranberry through with a toothpick from stem to end, then thread a rosemary sprig through the cranberry. Lay each garnish balanced across the top of each panna cotta glass.
- Final chill: Cover the glasses and refrigerate until ready to serve. The panna cotta can be made up to 3 days in advance for convenience.
Notes
- Use a thick and sweet commercially prepared eggnog for best texture and flavor.
- If you prefer not to use orange liqueur, substitute with 1/2 teaspoon orange extract in the panna cotta and omit from the sauce.
- The dessert can be prepared up to 3 days ahead, making it perfect for holiday entertaining.
- Garnishing with sugared cranberries adds a festive sparkle and extra sweetness.
- Serve chilled directly from the refrigerator for optimal texture.
- Ensure not to boil the eggnog as it may curdle.
