If you’re searching for a luscious dessert that wraps up your holiday celebrations with just the right touch of warmth and elegance, the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe might just become your new favorite indulgence. This creamy, silky panna cotta, infused with the nostalgic flavors of eggnog, is beautifully complemented by a tangy, boozy cranberry sauce that dances on your palate with hints of orange zest and cinnamon. The balance of silky sweetness and bright, spiked fruitiness makes this dessert not only a showstopper but also irresistibly cozy and inviting. Let me guide you through every delicious detail so you can bring this festive delight to your table with confidence and joy.
Ingredients You’ll Need
Putting together the perfect Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe calls for simple, thoughtfully chosen ingredients that each play a starring role in flavor, texture, and holiday spirit. These components combine classic creaminess with lively berry brightness and a splash of spirited warmth.
- Unflavored gelatin: The essential ingredient that gives panna cotta its iconic silky, set texture without overpowering flavor.
- Cold water: Used to bloom gelatin gently, ensuring a smooth consistency.
- Heavy cream: Brings a rich, velvety base that blends beautifully with eggnog’s spices.
- Eggnog: The heart of the recipe, its spiced sweetness infuses the panna cotta with a festive, nostalgic note.
- Granulated sugar: Balances flavors by adding just the right touch of sweetness.
- Vanilla extract: Enhances the creamy base with a warm, aromatic depth.
- Fresh cranberries: These provide vibrant tartness and a burst of color to the sauce.
- Water (for sauce): Helps cook down cranberries into a luscious consistency.
- Brown sugar: Adds caramel notes and balances the tartness in the sauce.
- Orange zest: Brightens the sauce with a fresh citrus aroma.
- Cinnamon stick: Infuses warm spice into the cranberry sauce for that holiday cheer.
- Brandy or bourbon: The spiked element that lifts the cranberries from lovely to unforgettable.
How to Make Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
Step 1: Bloom the Gelatin
Start by sprinkling your unflavored gelatin over the cold water and let it gently soak for 5 to 10 minutes. This simple step is crucial because it allows the gelatin to soften fully and blend seamlessly into the creamy base later on, ensuring your panna cotta sets just right without lumps or graininess.
Step 2: Warm the Cream and Eggnog
Next, pour heavy cream, eggnog, and granulated sugar into a saucepan over medium heat. Stir continuously as the mixture warms to dissolve the sugar perfectly and allow the flavors to meld. You want it warm but not boiling, coaxing out the sweet spices of the eggnog and creating a velvety base that’s ready to set.
Step 3: Combine Gelatin and Vanilla
Once your creamy mix is ready, remove the saucepan from the heat. Stir in the bloomed gelatin patiently until it dissolves completely, then mix in the vanilla extract. This final blend adds richness and a fragrant lift that complements the festive spirit of the dish beautifully.
Step 4: Chill and Set
Carefully pour the mixture into 6 individual ramekins or elegant serving glasses. Cover them and place in the refrigerator for at least four hours. This chilling phase allows the panna cotta to firm up into the perfect softness that’s tender to the spoon and melts in your mouth.
Step 5: Prepare the Spiked Cranberry Sauce
While the panna cotta chills, it’s time to make the sauce. In a separate saucepan, combine fresh cranberries, water, brown sugar, orange zest, and a cinnamon stick. Simmer gently for 10 to 12 minutes until the cranberries burst and the sauce thickens into a jewel-toned, syrupy topping that jingles with holiday flavor.
Step 6: Add the Brandy or Bourbon
Remove the sauce from heat and stir in your choice of brandy or bourbon. This spirited splash adds warmth and depth, transforming the sauce into a festive masterpiece. Allow it to cool slightly so it’s perfectly luscious when added atop the panna cotta.
Step 7: Assemble and Serve
Finally, dollop the cooled spiked cranberry sauce generously over each chilled panna cotta just before serving. The contrast between the creamy base and vibrant, boozy cranberries creates a delightful balance that’s nothing short of magical.
How to Serve Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
Garnishes
Elevate the presentation and add texture by garnishing your panna cottas with a sprig of fresh rosemary or a twist of orange peel. A dusting of powdered sugar over the cranberry sauce adds a snowy, festive touch that’s simply charming and makes each serving feel like a special holiday gift.
Side Dishes
This panna cotta pairs wonderfully with light, crisp cookies such as ginger snaps or almond biscotti. These crunchy companions cut through the creaminess and add a delightful contrast. Additionally, serving it alongside fresh winter fruits like pomegranate seeds or sliced pears can bring a bright counterpoint to the richness.
Creative Ways to Present
For a fun twist, set the panna cottas in clear glasses layered with crushed ginger cookies or spiced granola beneath the custard before chilling. Another festive idea is to prepare them in mini mason jars for gift-giving or party favors. This makes the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe as charming to gift as it is to eat!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cover each panna cotta individually with plastic wrap and store them in the refrigerator for up to 3 days. This dessert holds its texture wonderfully, and the flavors tend to mellow and deepen when chilled further, making it just as delicious the next day.
Freezing
Freezing panna cotta is generally not recommended because the delicate creamy texture can become grainy upon thawing. However, if you do freeze the cranberry sauce separately, it can be kept in an airtight container for up to one month and simply thawed in the refrigerator before serving.
Reheating
Since panna cotta is best enjoyed chilled, reheating is unnecessary and not advised. The cranberry sauce, however, can be gently warmed on the stovetop if you prefer it slightly warm, which is a lovely way to amplify its boozy aroma on colder days.
FAQs
Can I use a non-alcoholic substitute for the brandy or bourbon?
Absolutely! You can swap the brandy or bourbon for orange juice or an alcohol-free vanilla extract to maintain the depth and flavor without the alcohol. The sauce will still have that delightful tang and spice.
How do I know when the panna cotta is fully set?
After chilling for at least four hours, the panna cotta should be firm to the touch but still slightly jiggly in the center. If it feels too loose, give it extra time in the fridge—it will set more as it cools.
Can this recipe be doubled or halved easily?
Yes, this recipe scales very well. Just adjust the quantities proportionally and ensure you have enough serving dishes. The setting time remains about the same.
What if I don’t have fresh cranberries?
Frozen cranberries work perfectly fine. Just thaw them slightly before cooking and follow the same instructions. The texture and flavor of the sauce will be just as vibrant.
Is it possible to make this dessert vegan?
To create a vegan version, substitute the heavy cream with coconut cream and use agar-agar instead of gelatin. For the spiked cranberry sauce, choose a plant-based brandy or omit the alcohol.
Final Thoughts
There’s something truly special about the Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe that makes every holiday celebration feel a little more magical. With its silky, creamy texture paired with the lively, spiced cranberry topping, this dessert is a delightful way to impress guests or treat yourself. I hope you give this recipe a try and enjoy every festive bite as much as I do. Cheers to sweet moments and happy holidays!
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Eggnog Panna Cotta With Spiked Cranberry Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This festive Eggnog Panna Cotta with Spiked Cranberry Sauce is a luxurious holiday dessert combining creamy, silky eggnog-infused panna cotta with a warm, boozy cranberry topping. Perfect for special occasions, it melds the rich flavors of traditional eggnog with the tartness of cranberries and a hint of brandy or bourbon, offering a delightful balance of smooth texture and vibrant spiced fruit.
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
Spiked Cranberry Sauce
- 1 1/2 cups fresh cranberries
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon orange zest
- 1 cinnamon stick
- 2 tablespoons brandy or bourbon
Instructions
- Bloom the Gelatin: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 to 10 minutes, allowing it to absorb the water and soften.
- Heat the Cream Mixture: In a saucepan over medium heat, combine heavy cream, eggnog, and granulated sugar. Stir frequently until the mixture is warm and the sugar fully dissolves, being careful not to boil.
- Dissolve the Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Then, add vanilla extract to enhance the flavor.
- Set the Panna Cotta: Pour the mixture evenly into six ramekins or serving glasses. Cover them and refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Make the Cranberry Sauce: In a separate saucepan, combine fresh cranberries, water, brown sugar, orange zest, and a cinnamon stick. Simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, approximately 10 to 12 minutes.
- Add the Alcohol and Cool: Remove the cranberry sauce from heat, stir in the brandy or bourbon for a spiked kick, and allow the sauce to cool to room temperature.
- Serve: Once the panna cottas are chilled and set, top each serving with a generous spoonful of the spiked cranberry sauce and enjoy this festive treat.
Notes
- For a non-alcoholic version, omit the brandy or bourbon in the cranberry sauce and substitute with orange juice.
- Make sure not to boil the cream and eggnog mixture to preserve the smooth texture of the panna cotta.
- You can prepare the panna cotta and cranberry sauce a day in advance; refrigerate separately until serving.
- Use fresh cranberries for best tart flavor; frozen can be used but might affect sauce texture slightly.
