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Delicious Eggnog Panna Cotta with spiked cranberry sauce served in elegant dessert cups.

Eggnog Panna Cotta With Spiked Cranberry Sauce

This festive dessert combines rich and creamy panna cotta infused with holiday eggnog flavors, topped with a vibrant spiked cranberry sauce, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Holiday
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • 1 1/2 cups eggnog A luscious, spiced drink that adds richness and holiday aroma.
  • 1 cup heavy cream Creates a luxurious texture.
  • 1 packet (2 1/4 tsp) unflavored gelatin Vital for the panna cotta's firmness.
  • 1/4 cup cold water For blooming gelatin.
  • 1/4 cup granulated sugar Balances the panna cotta's richness.
  • 1 teaspoon vanilla extract Enhances the eggnog flavor.
For the Spiked Cranberry Sauce
  • 1 1/2 cups fresh or frozen cranberries Adds tartness and bright color.
  • 1/3 cup orange juice Brings zesty brightness.
  • 1 tablespoon water Helps cranberries cook down smoothly.
  • 2 teaspoons orange zest Contributes citrus aroma and taste.
  • 1/4 cup granulated sugar Balances the tartness of cranberries.
  • 1 1/2 tablespoons dark rum Optional for extra flavor.

Method
 

Preparation of Panna Cotta
  1. Sprinkle the gelatin over 1/4 cup of cold water in a small bowl and let it bloom for 5-10 minutes.
  2. In a saucepan, combine eggnog and heavy cream. Heat over medium, stirring gently until steaming but not boiling.
  3. Stir in 1/4 cup of granulated sugar and vanilla extract until dissolved.
  4. Remove from heat, stir in bloomed gelatin until fully dissolved, ensuring there are no lumps.
  5. Pour the panna cotta mixture into serving glasses or ramekins.
  6. Chill in the refrigerator for at least 4 hours or overnight.
Making Cranberry Sauce
  1. In another saucepan, combine cranberries, orange juice, water, orange zest, and granulated sugar.
  2. Simmer for about 10 minutes, stirring gently, until cranberries burst and mixture thickens.
  3. If using, stir in dark rum and cook for one more minute. Then, remove from heat and cool completely.
Assembly
  1. Once the panna cotta is set and the sauce has cooled, spoon cranberry sauce over each portion.
  2. Garnish with curls of orange zest or sugared cranberries if desired.
  3. Serve chilled and enjoy.

Notes

For healthier alternatives, substitute heavy cream with coconut milk or use natural sweeteners. Allow the panna cotta ample time to set for the best results.