Description

This Rich Eggnog Panna Cotta is a creamy, smooth custard infused with warm holiday spices like nutmeg and cinnamon, offering a festive and elegant dessert perfect for winter gatherings. It features a luscious eggnog base set with gelatin and topped with a bright cranberry sauce enhanced by orange zest and liqueur, garnished with fresh cranberries and rosemary sprigs. Make-ahead and no-bake, it’s an ideal dessert to prepare in advance and impress your guests with minimal effort.

Ingredients

Scale

For the panna cotta:

2 tbsp cold water
2 cups eggnog (room temperature)
1 package (2 1/4 tsp) powdered gelatin

For the cranberry sauce:

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

For the garnish:

6 fresh or sugared cranberries
6 fresh rosemary sprigs

Instructions

Bloom the Gelatin: Place 2 tbsp of cold water in a small cup. Sprinkle the powdered gelatin evenly over the water and let it stand for at least 5 minutes until fully absorbed, ensuring a smooth panna cotta texture.
Heat Eggnog and Dissolve Gelatin: In a small saucepan, gently heat 2 cups of room temperature eggnog over medium heat until hot but not boiling. Remove from heat and stir in the bloomed gelatin until it is completely dissolved. Avoid boiling the eggnog to maintain texture and flavor.
Pour and Chill the Panna Cotta: Arrange six 4 oz dessert glasses on a baking sheet for stability. Pour about 1/3 cup of the eggnog-gelatin mixture into each glass. Transfer the baking sheet to the refrigerator and chill for at least 2 hours, or until the panna cotta is set with a creamy wobble.
Prepare the Cranberry Sauce: In a medium saucepan, combine 6 oz fresh cranberries, 1/2 cup sugar, zest of 1 orange, and 1/4 cup freshly squeezed orange juice. Bring to a boil over medium-high heat. Once cranberries pop, reduce heat and simmer, mashing berries with a spatula, until jam-like. Remove from heat and stir in 2 tbsp orange liqueur. If sauce is too thick, thin with water one tablespoon at a time. Cool and refrigerate until ready to serve.
Assemble and Garnish: Once panna cotta is set, spoon chilled cranberry sauce over each glass to the brim. Skewer one cranberry onto each rosemary sprig using a toothpick and place over each dessert for a festive touch. Cover and refrigerate until serving.

Notes

Use store-bought eggnog for consistent texture and fat content; full-fat gives richest results.
Do not substitute powdered gelatin; proper blooming in cold water is crucial for setting.
Avoid boiling eggnog after adding gelatin to prevent texture issues.
Cook cranberry sauce just until berries pop and mixture thickens to avoid mushy texture.
Chill panna cotta at least 4 hours or overnight for perfect creamy wobble.
Store panna cotta covered in the fridge up to 3 days; store cranberry sauce separately if not already added.
Serve cold directly from the fridge for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: eggnog panna cotta, holiday dessert, Christmas dessert, no bake dessert, creamy panna cotta, cranberry sauce, festive dessert