Eggnog Panna Cotta with Spiked Cranberry Sauce
Commercially prepared eggnog varieties that are thick and sweet will work best in this recipe.
- Panna cotta
- 2 tablespoon cold water
- 2¼ teaspoons 1 packet powdered gelatin
- 2 cups 480ml commercially prepared eggnog
- Spiked Cranberry sauce
- 6 oz. bag fresh cranberries
- ½ cup 100g granulated sugar
- Zest of one orange
- ¼ cup 60ml orange juice
- 2 tablespoons orange liqueur or to taste
- 6 fresh or sugared cranberries for garnish
- 6 fresh rosemary sprigs for garnish
- For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.
- In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.
- Place six 4 oz. dessert glasses on a baking sheet. Pour ⅓ cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.
- For the cranberry sauce: Combine the cranberries, sugar, orange zest an orange juice in a medium saucepan. Bring to a boil over medium-high heat. When berries begin to pop, reduce the heat to a simmer. Mash berries with the back of a spatula against the bottom of the pan. Continue to cool until all of the berries are broken down and a jam-like consistency is achieved. Remove from the heat and stir in the orange liqueur. If the mixture is too thick to fall from a spoon, stir in a little water 1 tablespoon at a time until a sauce consistency is achieved. Let cool and then refrigerate until ready to use.
- When the panna cotta is firm, spoon the cranberry sauce on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.
- Cover and refrigerate until ready to serve.