Description

This Eggnog Panna Cotta is a festive twist on the classic Italian dessert. Made with rich eggnog and topped with a tart cranberry sauce spiked with orange liqueur, it’s a perfect make-ahead treat for the holidays. Creamy, smooth, and packed with holiday flavor!

Ingredients

For the Eggnog Panna Cotta:

1/4 cup cold water
2 teaspoons unflavored gelatin
2 cups heavy cream
2 cups eggnog
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

For the Spiked Cranberry Sauce:

1/2 cup water
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups fresh or frozen cranberries
1 tablespoon orange zest
2 tablespoons orange liqueur (like Grand Marnier or Cointreau)

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Instructions

Bloom the Gelatin:
Pour the cold water into a small bowl and sprinkle the gelatin over it. Let it sit for about 5 minutes to soften.
Make the Panna Cotta:
In a saucepan over medium heat, combine the cream, eggnog, sugar, salt, and nutmeg. Stir until the sugar dissolves and the mixture is hot but not boiling.
Add Gelatin:
Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
Chill:
Pour the mixture into ramekins or serving glasses. Chill for at least 4 hours, or until set.
Make the Cranberry Sauce:
In a small saucepan, combine water, sugar, and salt. Bring to a boil, then add cranberries and orange zest. Simmer until cranberries burst and sauce thickens, about 10 minutes. Remove from heat and stir in orange liqueur. Let cool.

Serve:
Spoon the cranberry sauce over the chilled panna cotta and serve.

Notes

You can make both the panna cotta and cranberry sauce a day ahead.
For a non-alcoholic version, replace the orange liqueur with orange juice.
Use clear serving glasses for a pretty holiday presentation.

Nutrition

Serving Size: 1 panna cotta
Calories: 385
Sugar: 28g
Sodium: 105mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg