in Dessert Recipes

Eggnog panna cotta

updated

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Ingredients for 4 servings:

  • 400 ml eggnog
  • 200 ml cream
  • 2 tbsp sugar
  • 2 tbsp water, cold
  • 1 pack of gelatin powder, 9 g
  • 300 g cranberries
  • 110 g sugar
  • 60 ml orange juice, fresh
  • 2 tbsp orange liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes

For the panna cotta, warm the cream with the sugar and eggnog, but do not boil. Mix the gelatin with the cold water and stir into the hot eggnog. Pour the mixture about 3/4 full into the prepared bowls and chill for 4 hours. For the cranberry sauce, combine all ingredients in a saucepan and bring to a boil over medium heat, then simmer gently. Mash the cranberries with a spoon. The sauce should have the consistency of jam. If the sauce becomes too thick, add a little more orange juice. Season to taste and add more sweetener if desired. Let the sauce cool and pour over the panna cotta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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