Eggnog Panna Cotta Delight (Printable Version)
Silky panna cotta blended with eggnog and cream, finished with a zesty cranberry-orange topping.
# Ingredients Required:
→ Panna Cotta Base
01 -
240 ml eggnog
02 -
240 ml heavy cream
03 -
2 teaspoons unflavored gelatin powder
04 -
37.5 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
0.25 teaspoon ground nutmeg
→ Cranberry Sauce
07 -
100 g fresh cranberries
08 -
50 g granulated sugar
09 -
1 tablespoon orange liqueur
10 -
1 teaspoon orange zest
11 -
30 ml water
→ Gelatin Blooming
12 -
30 ml cold water
# Guide to Cooking:
01 -
Sprinkle gelatin powder over 30 ml cold water in a small bowl and let it soften for 5 minutes.
02 -
Combine eggnog, heavy cream, sugar, vanilla extract, and ground nutmeg in a saucepan over medium heat. Stir until warm and sugar dissolves without boiling.
03 -
Remove mixture from heat and stir in the bloomed gelatin until fully dissolved.
04 -
Pour the mixture into ramekins or serving glasses and refrigerate for at least 4 hours until set.
05 -
In a saucepan, combine cranberries, sugar, orange zest, and water. Simmer until cranberries burst and sauce thickens.
06 -
Remove from heat, stir in orange liqueur, and allow the sauce to cool completely.
07 -
Spoon the cooled cranberry sauce over set panna cotta and serve. Garnish as desired.
# Extra Suggestions:
01 -
Avoid boiling the cream mixture to prevent curdling and ensure smooth texture.