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Eggnog Panna Cotta With Spiked Cranberry Sauce

Eggnog Panna Cotta with Spiked Cranberry Sauce

This Eggnog Panna Cotta with Spiked Cranberry Sauce is a creamy holiday dessert that is sure to impress.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 1 1/2 cups fresh cranberries
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon orange zest
  • 1 stick cinnamon stick
  • 2 tablespoons brandy or bourbon

Equipment

  • Small bowl
  • Saucepan
  • ramekins or serving glasses

Method
 

  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.
  5. 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.
  6. Remove from heat, stir in brandy or bourbon, and let cool.
  7. Top chilled panna cottas with cranberry sauce before serving.

Nutrition

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

Notes

Store the panna cotta covered in the refrigerator for up to three days. The cranberry sauce can be kept in an airtight container for about a week.

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