Description
Creamy eggnog panna cotta with spiked cranberry sauce delivers holiday cheer in a classic Italian dessert. Silky custard and tart cranberry compote create a festive finale that celebrates seasonal flavors.
Ingredients
Scale
- 2 cups (480 ml) eggnog
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) cranberries (fresh or frozen)
- ½ cup (100 g) granulated sugar (for panna cotta)
- ½ cup (100 g) granulated sugar (for cranberry sauce)
- ½ cup (120 ml) water
- 2 ¼ tsps (1 packet) unflavored gelatin
- 1 tsp vanilla extract
- 2 tbsps (30 ml) cold water
- 2 tbsps (30 ml) bourbon, rum, or brandy (optional)
- ½ tsp ground nutmeg (optional)
- ½ tsp orange zest (optional)
Instructions
- Gelatin Preparation: Sprinkle gelatin over cold water, allowing it to bloom and soften for 5 minutes, creating a smooth gelatin base.
- Liquid Fusion: Combine eggnog, cream, sugar, vanilla, and nutmeg in a saucepan, gently heating until sugar dissolves and mixture becomes uniform, avoiding boiling.
- Gelatin Integration: Remove from heat and whisk bloomed gelatin into the warm mixture until completely dissolved, ensuring a smooth, homogeneous texture.
- Molding and Chilling: Pour the creamy mixture into serving ramekins, creating even layers, then refrigerate for at least 4 hours until set into a delicate, trembling custard.
- Cranberry Sauce Creation: Simmer cranberries with liqueur in a separate pan, developing a vibrant, boozy sauce that will complement the creamy dessert.
- Plating and Garnishing: Briefly dip ramekins in warm water to release panna cotta, carefully invert onto serving plates, and top with a generous spoonful of spiked cranberry sauce, creating a festive and tangy contrast.
Notes
- Gelatin Hydration Technique: Sprinkle gelatin powder evenly over cold water and let it sit undisturbed to prevent clumping, ensuring a smooth, lump-free texture.
- Temperature Control: Heat the mixture gently without boiling to preserve the delicate flavors of eggnog and prevent scorching, maintaining a silky consistency.
- Chilling Precision: Allow minimum 4 hours of refrigeration to achieve the perfect wobble and set texture, creating a luxurious custard-like dessert.
- Serving Pro Tip: Briefly dip ramekins in warm water to release panna cotta effortlessly, preventing potential breaking or sticking when plating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts, Drinks, Cocktails
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 368
- Sugar: 41 g
- Sodium: 35 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 69 mg