Eggnog Panna Cotta With Spiked Cranberry Sauce
Creamy eggnog panna cotta topped with a jammy, spiked cranberry sauce for the perfect holiday dessert.
Ingredients
Ingredients
- Neutral oil for greasing ramekins
- 1 cup cold water divided
- 2 teaspoons agar agar powder
- 2 cups eggnog
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 1 teaspoon molasses
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup apple cider or apple juice
- 2 tablespoons molasses + apple juice or apple cider + vanilla bean paste
- 1/2 teaspoon vanilla bean paste or vanilla bean paste
Instructions
- Lightly grease six 6 ounce ramekins with neutral oil, then wipe out the excess so only a thin film remains.
- Pour 1/2 cup cold water into a small bowl, sprinkle the agar agar powder evenly over the surface, and let stand for 5 minutes to bloom.
- In a medium saucepan, combine the eggnog and heavy cream and set over medium low heat, stirring often, until steaming and hot but not boiling.
- Whisk in 1/3 cup sugar, the salt, vanilla bean paste, and molasses until dissolved and smooth, then remove the pan from the heat.
- Whisk the bloomed agar agar into the hot eggnog mixture until completely dissolved, scraping the bottom and sides of the pan to be sure no granules remain.
- Pour the mixture through a fine mesh sieve into a large measuring cup or jug to remove any lumps.
- Divide the mixture evenly among the prepared ramekins and let cool at room temperature for 20 minutes.
- Cover each ramekin with plastic wrap without touching the surface and refrigerate for at least 4 hours, until set and slightly wobbly in the center.
- While the panna cotta chills, make the cranberry sauce by combining cranberries, 1/2 cup sugar, 1/4 cup water, and apple cider or apple juice in a saucepan over medium heat.
- Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8 to 10 minutes.
- Stir in the molasses + apple juice or apple cider + vanilla bean paste and vanilla bean paste and cook 1 to 2 minutes more, until the sauce is glossy and thick enough to coat the back of a spoon.
- Remove the cranberry sauce from the heat, let cool to room temperature, then cover and refrigerate until fully chilled and further thickened.
- To unmold, run a thin knife around the inside edge of each ramekin, dip the bottoms briefly in hot water, dry, and invert onto chilled serving plates, tapping gently to release.
- Spoon a generous amount of chilled spiked cranberry sauce over each panna cotta and serve immediately.
Notes
- Use full fat eggnog for the creamiest texture and best set.
- For a nonalcoholic version, replace the molasses + apple juice or apple cider + vanilla bean paste with additional apple cider or juice.
- For a nonalcoholic version, replace the molasses + apple juice or apple cider + vanilla bean paste with additional apple cider or juice.