Eggnog Panna Cotta with Spiked Cranberry Sauce
In a small mixing bowl stir together the gelatine & water. Set aside as you heat the eggnog. 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.
Ingredients
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
Method
For the base:
In a small mixing bowl stir together the gelatine & water. Set aside as you heat the eggnog.
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.
Evenly divide mixture amongst 4 ramekins or small serving glasses. Refrigerate until firm, about 4 to 6 hours.
For the topping:
In a saucepan over medium heat add the cranberries, sugar, orange juice, orange liqueur & salt. Stir to combine.
Bring mixture to a boil & continue to cook until the cranberries burst, about 8 minutes.
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.
When ready to serve, top the panna cotta with a spoonful of cranberry sauce. Garnish with orange zest & rosemary.
