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Eggnog Panna Cotta With Spiked Cranberry Sauce

Delightful Eggnog Panna Cotta with Spiked Cranberry Sauce

Make this Eggnog Panna Cotta with Spiked Cranberry Sauce for a festive and creamy dessert that impresses and delights.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 4 hours 30 minutes
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Panna Cotta
  • 1 packet unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream
  • 2 cups eggnog
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Cranberry Sauce
  • 1 1/2 cups fresh cranberries
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon orange zest
  • 1 stick cinnamon
  • 2 tablespoons brandy or bourbon

Equipment

  • Saucepan
  • ramekins or serving glasses
  • Small bowl

Method
 

Panna Cotta Preparation
  1. Sprinkle gelatin over cold water in a small bowl and let bloom for 5-10 minutes.
  2. In a saucepan, combine heavy cream, eggnog, and granulated sugar over medium heat. Stir until warm and sugar dissolves.
  3. Remove from heat and stir in the bloomed gelatin until dissolved. Add vanilla extract.
  4. Pour into 6 ramekins or serving glasses. Cover and refrigerate for at least 4 hours.
Cranberry Sauce Preparation
  1. In a separate saucepan, add cranberries, water, brown sugar, orange zest, and cinnamon stick. Simmer until cranberries burst and sauce thickens, about 10-12 minutes.
  2. Remove from heat, stir in brandy or bourbon, and let cool.
  3. Top chilled panna cottas with cranberry sauce before serving.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 32gProtein: 4gFat: 18g

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Feel free to enhance with spices like nutmeg or ginger.

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