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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.

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.

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