Eggnog Panna Cotta with Spiked Cranberry Sauce
A festive, creamy Italian dessert infused with eggnog and topped with a vibrant spiked cranberry sauce. Perfect for holiday gatherings!
Servings: 6 servings
Calories: 250kcal
Ingredients
For the Panna Cotta
- 2 tablespoons cold water
- 2 1/4 teaspoons powdered gelatin
- 2 cups commercially prepared eggnog You can also use homemade eggnog.
For the Spiked Cranberry Sauce
- 6 oz. fresh cranberries
- 1/2 cup granulated sugar
- 1 tablespoon orange zest Zest of one orange.
- 1/4 cup orange juice
- 2 tablespoons orange liqueur Or to taste.
- 6 pieces fresh or sugared cranberries For garnish.
- 6 sprigs fresh rosemary For garnish.
Instructions
Preparation of Panna Cotta
- Sprinkle powdered gelatin over cold water and let it stand for a few minutes until absorbed.
- Heat eggnog in a small saucepan over medium heat until hot but not boiling, then remove from heat.
- Add softened gelatin to hot eggnog and stir gently until dissolved.
- Pour 1/3 cup of the eggnog mixture into each of six 4 oz. dessert glasses.
- Transfer glasses on a baking sheet to the refrigerator and chill for at least 2 hours until firm.
Preparation of Spiked Cranberry Sauce
- In a medium saucepan, combine fresh cranberries, sugar, orange zest, and orange juice.
- Bring to a boil over medium-high heat; reduce heat and simmer when cranberries begin to pop.
- Mash cranberries against the bottom of the pan with a spatula and continue cooking until jam-like consistency is achieved.
- Remove from heat, stir in orange liqueur, and adjust consistency with water if too thick.
- Let cool and refrigerate until ready to use.
Serving
- Spoon the spiked cranberry sauce generously on the set panna cotta.
- Garnish with skewered fresh cranberries and rosemary sprigs. Cover and refrigerate until serving.
Notes
Make ahead: Panna cotta and cranberry sauce can be prepared a day in advance. Infuse flavor with nutmeg or cinnamon. Use mint leaves as a garnish or crushed nuts for crunch.