Description
A creamy and festive eggnog panna cotta topped with a spiked cranberry sauce.
Ingredients
Scale
- 2 cups eggnog
- 1/4 cup sugar
- 1 tablespoon gelatin
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup sugar for sauce
- 1/4 cup water for sauce
- 1/4 cup bourbon
- 1 teaspoon cinnamon
Instructions
- In a saucepan, heat eggnog and sugar until sugar dissolves.
- Dissolve gelatin in water and add to the eggnog mixture.
- Stir in vanilla extract and pour into molds.
- Refrigerate for at least 4 hours or until set.
- For the sauce, combine cranberries, sugar, and water in a saucepan.
- Cook until cranberries burst, then stir in bourbon and cinnamon.
- Let the sauce cool.
- Unmold panna cotta and serve with spiked cranberry sauce on top.
Notes
- Can be made a day ahead.
- Adjust the bourbon based on taste preference.
- Garnish with cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 panna cotta with sauce
- Calories: 320
- Sugar: 30g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: eggnog panna cotta, spiked cranberry sauce, holiday dessert