Eggnog Panna Cotta with Spiked Cranberry Sauce

Eggnog Panna Cotta with Spiked Cranberry Sauce

  • Intermediate
  • 4 Servings
  • 4 hr 25 min
Baking Success Or Baking Mess


For the base:
1 package gelatine
3 tablespoons warm water
2 cups eggnog

For the topping:
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
3 tablespoons orange juice, freshly squeezed
3 tablespoons orange liqueur
1 pinch salt
1 tablespoon water
1 teaspoon Fleischmann’s Cornstarch
Orange zest, to garnish
Rosemary, to garnish


For the base:

  1. In a small mixing bowl stir together the gelatine & water. Set aside as you heat the eggnog.

  2. In a saucepan over low heat add the eggnog. Bring to a gentle simmer & remove from heat. Whisk in the gelatine mixture until fully dissolved.

  3. Evenly divide mixture amongst 4 ramekins or small serving glasses. Refrigerate until firm, about 4 to 6 hours.

For the topping:

  1. In a saucepan over medium heat add the cranberries, sugar, orange juice, orange liqueur & salt. Stir to combine.

  2. Bring mixture to a boil & continue to cook until the cranberries burst, about 8 minutes.

  3. In a small mixing bowl stir together the water & cornstarch. Whisk into the cranberry sauce & cook until thickened, about 2 minutes. Remove from heat & let cool to room temperature.

  4. When ready to serve, top the panna cotta with a spoonful of cranberry sauce. Garnish with orange zest & rosemary.

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