I truly can’t imagine a more Christmas-y dessert than Eggnog Panna Cotta! I served this easy dish with my famous homemade cranberry sauce and a few sprigs of sugared rosemary.
This recipe is especially perfect if you have cranberry sauce leftover from Thanksgiving, as I always do during the holiday season. It lasts for weeks and I use it all season long!
No cranberry sauce? No problem! Spoon some raspberry jam on top or top with whipped cream and a sprinkle of cinnamon. Yum!
Note: This easy panna cotta is truly pure eggnog so make sure to use a brand you like! Feel free to add a dash of cinnamon, freshly ground nutmeg, or even vanilla beans into the eggnog as you’re heating it if you’d like.
Want to pop it out of the container as seen below on the right? No problem! Just set the bottom of the dishes in warm water for about one minute, run a knife around the edge of the panna cotta, flip it up side down, then spoon the cranberry sauce on top.
Eggnog Panna Cotta
2 Tbsp cold water
1 packet gelatin
2 cups eggnog
Serving suggestion: homemade cranberry sauce, sugared rosemary, or whipped cream
- Sprinkle gelatin over cold water and set aside until the gelatin is absorbed.
- Meanwhile, heat eggnog in a sauce pan over medium low heat until the eggnog is warm but not boiling. Remove from heat and whisk in gelatin until gelatin is completely dissolved.
- Pour mixture into the serving dishes of your choice, cover, and chill in the fridge for at least four hours before serving. Top with homemade cranberry sauce and sugared rosemary.
Watch me make it:
Leave a Reply