Eggnog Panna Cotta - Classic Christmas Dessert
For a truly festive Christmas dessert, make Eggnog Panna Cotta, a new and refreshing twist on the classic holiday beverage. It's an easy-to-make showstopper!
Servings: 6
Calories: 241kcal
Ingredients
Panna Cotta
- 2 ¼ teaspoon gelatin 1 packet
- ¼ cup cold water
- 2 cups eggnog
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Nutmeg for garnish
Cranberry Sauce
- 1 cup coarsely chopped cranberries
- ½ cup orange juice
- ⅓ cup sugar
Instructions
For Panna Cotta
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to soften.
- In a saucepan, heat eggnog, heavy cream, and sugar just until it starts to steam. Do not boil.
- Remove from heat and stir in the softened gelatin mixture until dissolved.
- Add vanilla extract and mix.
- Pour into individual ramekins or glasses.
- Refrigerate for at least 4 hours or overnight.
For Cranberry Sauce
- Add cranberries, orange juice, and sugar to a pan.
- Cook on medium heat for 10 minutes, stirring consistently, until liquid boils down.
- Cool
- Before serving, add cooled cranberry sauce with a dollop of whipped cream and sprinkle with nutmeg.
Notes
- Be sure the gelatin is completely dissolved before adding it to the hot eggnog mixture to avoid lumps.
- Let the cranberry sauce cool completely before adding to panna cotta.
- For best results, use full-fat eggnog and heavy cream. You can opt for lower fat versions and it will still be delicious, but not as creamy.
- Make it ahead: This recipe is perfect for making ahead of time. The panna cotta can be refrigerated for up to 2 days and the cranberry sauce can be stored in an airtight container for up to 5 days.
Nutrition
Calories: 241kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 55mg | Potassium: 215mg | Fiber: 1g | Sugar: 29g | Vitamin A: 517IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 0.3mg
