Description
A delicious cranberry panna cotta recipe with a creamy eggnog base and a tart cranberry sauce.
Ingredients
Scale
- 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
- 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
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5-10 minutes.
- In a saucepan, combine heavy cream, eggnog, and granulated sugar over medium heat. Stir until warm and sugar dissolves.
- Remove from heat and stir in the bloomed gelatin until dissolved. Add vanilla extract.
- Pour into 6 ramekins or serving glasses. Cover and refrigerate for at least 4 hours.
- In a separate saucepan, add cranberries, water, brown sugar, orange zest, and cinnamon stick. Simmer until cranberries burst and sauce thickens, about 10-12 minutes.
- Remove from heat, stir in brandy or bourbon, and let cool.
- Top chilled panna cottas with cranberry sauce before serving.
Notes
- For a non-alcoholic version, omit the brandy or bourbon.
- This dessert can be prepared a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 panna cotta
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg