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Eggnog Panna Cotta with Spiked Cranberry Sauce

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Eggnog Panna Cotta with Spiked Cranberry Sauce is the ultimate holiday dessert, blending the creamy richness of eggnog with the tangy brightness of cranberries. This no-bake dessert is easy to prepare yet sophisticated enough to impress your guests, making it the perfect addition to any festive menu.

Why You’ll Love This Recipe

  • Festive Flavors: The warm spices of eggnog and the tart cranberries scream holiday cheer.
  • Make-Ahead Friendly: Prepare this dessert in advance, giving you more time to enjoy the festivities.
  • Elegant Presentation: Panna cotta’s silky texture topped with vibrant cranberry sauce is a show-stopper.
  • Customizable: Easily adapt the recipe for non-alcoholic or dairy-free versions.
  • Simple Yet Sophisticated: Minimal effort, maximum impact—a holiday win!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Panna Cotta:

  • Heavy cream
  • Eggnog (store-bought or homemade)
  • Sugar
  • Gelatin powder
  • Vanilla extract
  • Ground nutmeg (optional)

For the Spiked Cranberry Sauce:

  • Fresh or frozen cranberries
  • Sugar
  • Orange juice
  • Rum, bourbon, or brandy (optional)
  • Orange zest

Directions

Make the Panna Cotta:

  1. Bloom the Gelatin: In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let sit for 5 minutes.
  2. Heat the Base: In a saucepan, combine heavy cream, eggnog, and sugar. Heat over medium heat, stirring, until sugar dissolves and the mixture is hot (but not boiling).
  3. Add Gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved. Mix in vanilla extract and nutmeg.
  4. Pour and Chill: Divide the mixture among ramekins or serving glasses. Refrigerate for at least 4 hours, or until set.

Prepare the Cranberry Sauce:

  1. Cook the Cranberries: In a saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
  2. Add Alcohol: Stir in the rum, bourbon, or brandy (if using) and cook for 2 more minutes. Remove from heat and mix in orange zest. Let cool to room temperature.

Assemble:

  1. Top the Panna Cotta: Spoon the cooled cranberry sauce over the set panna cotta.
  2. Garnish: Sprinkle with extra nutmeg or garnish with sugared cranberries for a festive touch.
  3. Serve: Serve chilled and enjoy!

Servings and Timing

  • Servings: 6 individual desserts
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes

Variations

  • Non-Alcoholic Cranberry Sauce: Skip the alcohol and add a splash of vanilla extract or pomegranate juice.
  • Dairy-Free Option: Use coconut cream or almond milk eggnog.
  • Spice it Up: Add a pinch of cinnamon or clove to the panna cotta base.
  • Ginger Twist: Mix a tablespoon of grated ginger into the cranberry sauce.
  • Layered Dessert: Create a layered look by alternating panna cotta and cranberry sauce in clear glasses.

Storage/Reheating

  • Storage: Cover and refrigerate panna cotta for up to 3 days. Store cranberry sauce separately in an airtight container in the fridge for the same duration.
  • Freezing: Freezing is not recommended as it may affect the texture.
  • Reheating Sauce: Gently warm the cranberry sauce on the stove or microwave if it becomes too thick.

FAQs

1. Can I use agar-agar instead of gelatin?

Yes, agar-agar works as a vegetarian substitute, but follow the package instructions for setting liquids.

2. What’s the best way to unmold panna cotta?

Dip the ramekins in warm water for a few seconds, then gently run a knife around the edges before inverting onto a plate.

3. Can I make this recipe without eggnog?

You can replace eggnog with a mix of cream, milk, and warm spices like cinnamon and nutmeg.

4. Can I substitute frozen cranberries for fresh ones?

Absolutely! Frozen cranberries work just as well; no need to thaw them beforehand.

5. What other toppings can I use?

Try caramel sauce, chocolate shavings, or candied nuts for variety.

6. Is there a way to make the panna cotta firmer?

Increase the gelatin slightly for a firmer texture.

7. How do I prevent lumps in the gelatin?

Make sure the gelatin is fully dissolved in the hot liquid before pouring into ramekins.

8. Can I double the recipe?

Yes, simply scale the ingredients proportionally to make a larger batch.

9. How long does it take for the cranberry sauce to cool?

The sauce should cool to room temperature within 30 minutes. Place it in the fridge for faster cooling.

10. Can I use a different type of alcohol?

Yes, Grand Marnier, Cointreau, or spiced rum are excellent alternatives.

Conclusion

Eggnog Panna Cotta with Spiked Cranberry Sauce is a sophisticated and festive dessert that’s sure to become a holiday favorite. Its creamy, dreamy texture pairs beautifully with the tangy, spiced cranberry topping. Whether you’re entertaining guests or treating yourself, this dessert is an elegant way to celebrate the season.

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Eggnog Panna Cotta with Spiked Cranberry Sauce

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This Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive twist on the classic Italian dessert. Creamy, spiced eggnog pairs beautifully with a tart cranberry sauce spiked with your favorite holiday spirit for an indulgent and elegant holiday treat.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Desserts, Holiday Recipes
  • Method: No-bake, Chilling
  • Cuisine: Italian-Inspired, Holiday

Ingredients

Scale

For the panna cotta:

  • 2 cups (480 ml) eggnog
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg (optional, for extra spice)
  • 2 1/4 tsp (1 packet) unflavored gelatin
  • 2 tbsp (30 ml) cold water

For the spiked cranberry sauce:

  • 1 cup (100 g) fresh or frozen cranberries
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) water
  • 2 tbsp (30 ml) bourbon, rum, or brandy (optional)
  • 1/2 tsp orange zest (optional)

Instructions

1. Make the panna cotta:

  • In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom.
  • In a medium saucepan, combine the eggnog, heavy cream, sugar, vanilla extract, and nutmeg. Heat over medium heat until the mixture is warm and the sugar is dissolved. Do not let it boil.
  • Remove from heat and whisk in the bloomed gelatin until completely dissolved.
  • Pour the mixture into 6 small ramekins or glasses. Refrigerate for at least 4 hours, or until set.

2. Make the cranberry sauce:

  • In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
  • Stir in the bourbon, rum, or brandy (if using), and orange zest. Simmer for an additional 1–2 minutes. Remove from heat and let cool completely.

3. Assemble the dessert:

  • Once the panna cotta is set, top each serving with a spoonful of the spiked cranberry sauce.

4. Serve:

  • Serve chilled, garnished with a sprinkle of nutmeg or a sprig of rosemary for an extra festive touch.

Notes

  • Substitute eggnog with a non-dairy version if desired, but use full-fat coconut milk for the cream.
  • For a non-alcoholic version of the cranberry sauce, omit the alcohol and add an extra tablespoon of water or orange juice.
  • Make ahead: The panna cotta can be prepared up to 2 days in advance, and the cranberry sauce can be refrigerated for up to a week.

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