Introduction

This rich eggnog panna cotta is a creamy, festive dessert infused with warm holiday spices like nutmeg and cinnamon. It’s perfect for making ahead of time and serves beautifully topped with a vibrant cranberry sauce and fresh rosemary garnish. A simple yet elegant treat that tastes like the holidays in a spoon.

A clear glass filled with two layers: the bottom layer is a smooth, creamy white pudding, and the top layer is a shiny, bright red cranberry sauce. On top of the cranberry sauce, there are three sugar-coated cranberries with a light white powder, and a small green rosemary sprig stands upright next to them. A golden spoon is hovering above the glass, scooping up a thick, glossy portion of cranberry sauce. The glass sits on a white marbled surface, with blurred similar glasses and soft pink flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp cold water

2 cups eggnog (room temperature)

1 package (2 1/4 tsp) powdered gelatin

1/4 cup orange juice (freshly squeezed preferred)

6 oz fresh cranberries

2 tbsp orange liqueur

Zest of 1 orange (finely grated)

1/2 cup granulated sugar

6 fresh or sugared cranberries (for garnish)

6 fresh rosemary sprigs (for garnish)

Instructions

Step 1: Place the cold water in a small cup. Sprinkle the powdered gelatin evenly over the water and let it stand until fully absorbed to bloom the gelatin, ensuring a smooth panna cotta texture.

Step 2: Heat the eggnog in a small saucepan over medium heat until hot but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved, taking care not to boil the mixture.

Step 3: Set six 4 oz dessert glasses on a baking sheet for stability. Pour about 1/3 cup of the eggnog and gelatin mixture into each glass. Refrigerate for at least 2 hours, or until set.

Step 4: In a medium saucepan, combine fresh cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat. Once cranberries start popping, reduce heat and simmer. Mash berries lightly and cook until jam-like. Remove from heat, stir in orange liqueur, and thin with water if needed. Cool and refrigerate.

Step 5: Once the panna cotta is set, spoon chilled cranberry sauce over each glass. Skewer one cranberry onto each rosemary sprig and place atop each dessert for garnish. Cover and refrigerate until serving.

Tips & Variations

Use full-fat store-bought eggnog for the richest, creamiest panna cotta; lighter versions work but may affect texture.

Powdered gelatin is essential—don’t substitute as it provides the signature creamy, jiggly texture.

Frozen cranberries can replace fresh for the sauce—no need to thaw first.

For a non-alcoholic cranberry sauce, replace orange liqueur with extra orange juice.

Bloom gelatin properly in cold water for at least 5 minutes to ensure the panna cotta sets correctly.

FAQs

What kind of eggnog should I use?

Use store-bought eggnog for consistent texture and fat content, which helps the panna cotta set well. Full-fat eggnog delivers the creamiest result, but lighter versions can work if preferred. Make sure the eggnog is fresh.

Can I make this dessert ahead of time?

Yes, this panna cotta is make-ahead friendly. You can prepare it up to 2 days in advance and keep it chilled. The cranberry sauce can also be made a day or two ahead, making holiday entertaining easier.