This creamy and luscious Christmas Panna Cotta has all the flavors of your favorite Christmas drink but in a creamy delicious dessert!
The rich and delightful dessert comes together in a snap and is sure to be a total hit on your Christmas party table. Team it up with some eggnog walnut fudge and you’ve got yourself a crowd-pleaser!
You’ll need just a handful of simple ingredients and barely 15 minutes of kitchen time to put it together- it just doesn’t get better than that.
Delicious Christmas Panna Cotta Dessert
Ingredients For the Eggnog Panna Cotta Recipe
Eggnog: I used store-bought eggnog for the recipe. Make sure you use the original, dairy version for the best flavor.
Gelatin: Gelatin helps the panna cotta set. Use good-quality gelatin sheets or powder.
Heavy cream: Heavy cream will be the base for the panna cotta. Use good quality, full-fat cream.
Vanilla: You’ll also need a dash of vanilla extract to balance the flavors.
Nutmeg: A pinch of nutmeg will bring the perfect holiday vibes to the Christmas panna cotta.
Sugar: And of course, some granulated sugar for the sweetness. You’ll need this for both- the panna cotta and the cranberry sauce.
Cranberries: Cranberries form the base for the bright and flavorful cranberry sauce.
Orange juice: I also used some orange juice to bring some citrusy flavors and natural sweetness to the sauce.
How to Make Eggnog Panna Cotta
- Sprinkle gelatin in cold water in a bowl.
- Combine cream, eggnog and sugar in a saucepan and steam, but don’t boil.
- Pour into the gelatin mixture and whisk continuously.
- Add in the vanilla and mix.
- Pour into ramekins and let set.
Making The Sweet Cranberry Sauce
Prepare the cranberry sauce by cooking cranberries, sugar and orange juice in a saucepan.
Let it cool.
Top the panna cotta with the cranberry sauce, some whipped cream and a bit of nutmeg.
Tips & Variations for this Eggnog Panna Cotta Recipe
- Remember to choose unflavored gelatin for this recipe.
- Also keep in mind that all the ingredients should be at room temperature, including the heavy cream.
- Heat the heavy cream mixture just enough- make sure you don’t end up burning it.
- Whisk it continuously when you pour it into the gelatin mixture to keep any lumps from forming.
How to Serve the Eggnog Panna Cotta
Your rich and creamy eggnog panna cotta can be enjoyed as a holiday dessert all on its own.
You can skip the cranberry sauce and just top the panna cotta with some whipped cream and a sprinkle of nutmeg, or even some chocolate shavings if you want to.
Storage Ideas & Suggestions
If you have any leftover eggnog panna cotta that you want to store for later, or you’re just prepping it ahead of time, remember to cover up the ramekins with some cling wrap to keep them fresh. Try to press the cling wrap against the tops of the custard to prevent a film from forming on top.
They can stay good in the fridge for up to 3 days- just remember to garnish them with the toppings of your choice right when you want to serve them, and not beforehand.
Have you made this Christmas Panna Cotta recipe? I’d love to hear how you liked them! Please comment below or if you have any questions about this Christmas dessert recipe, feel free to email me at Joanne@thesaltypot. com.
Thank you so much for stopping by The Salty Pot and I hope you have a wonderful day!
- 2 ¼ teaspoon gelatin (1 packet)
- ¼ cup cold water
- 2 cups eggnog
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Nutmeg, for garnish
- INGREDIENTS FOR THE CRANBERRY SAUCE:
- 1 cup coarsely chopped cranberries
- ½ cup orange juice
- ⅓ cup sugar
- Whipped cream, nutmeg and/or cinnamon for garnish.
Directions for the Panna Cotta
1. In a small bowl, sprinkle the gelatin over cool water and let it sit for about a few minutes to soften.
2. In a thick-bottomed saucepan, heat the eggnog, cream and sugar until you see steam coming from the mixture. Be careful not to let it burn or scorch to the bottom of the pot.
3. Remove the pan from the heat and add the softened gelatin mixture from earlier. Stir well and until dissolved.
4. Add vanilla extract and mix well.
5. Pour into individual serving dishes.
6. Chill the dishes for 4-5 hours or overnight.
Directions for Cranberry Sauce
1. Add cranberries, orange juice, and sugar to a pan.
2. Cook on medium heat for 10 minutes, stirring consistently, until liquid boils down.
Serving the Christmas Panna Cotta Dessert
Dollop some of the cranberry sauce and some whipped cream on top of the panna cotta. Garnish with a sprinkle of nutmeg or cinnamon.
When chilling the desserts, cover with cling film and have the cling film touch the tops of the desserts so they don't form a thick 'skin' or film on tops of the desserts.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 55mgCarbohydrates: 34gFiber: 2gSugar: 30gProtein: 6g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.