Eggnog Panna Cotta with Raspberry Sauce
My mama makes this custard every year around the holidays, and it’s one of those treats we wait for all year long! It’s not quite a traditional panna cotta (see Why It Works), but it has a similar ease, look, and texture. It tastes like Christmas on a spoon, and I can almost hear John Denver and The Muppets singing carols (also part of our tradition) each time I take a bite.
Makes 6 servings
Difficulty: Easy
Make Ahead and Storage: The panna cotta can be kept, tightly covered with plastic wrap, in the refrigerator for up to 3 days. The raspberry sauce will keep airtight in the refrigerator for up to 1 week.
- Custard
- 121 g / ½ cup cold water
- 7 g / 1 packet powdered gelatin
- 242 g / 1 cup heavy cream
- 50 g / ¼ cup granulated sugar
- 2.5 g / ½ teaspoon vanilla extract
- 484 g / 2 cups eggnog
- 30 g / 2 tablespoons dark rum
- Raspberry Sauce
- 170 g / 1 cup raspberries
- 43 g / 2 tablespoons honey
- 30 g / 2 tablespoons water
1. Set six glasses or serving dishes (see Pro Tip for other ideas) that hold about 8 ounces each on a baking sheet.
2. Make the custard: Pour the cold water into a small heatproof dish and sprinkle the gelatin over the top. Let stand for 5 minutes.
3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the cream, sugar, and vanilla to medium peaks.
4. In another large bowl, whisk together the eggnog and rum. Melt the softened gelatin in the microwave, 30 seconds to 1 minute. Stir to make sure it is fully dissolved, then add it to the eggnog mixture, whisking to incorporate.
5. Temper the custard by folding in about one quarter of the whipped cream mixture, mixing well. Add the remaining whipped cream in 2 or 3 additions, gently folding just until incorporated.
6. Divide the custard evenly among the prepared glasses (you can use a ladle or pour it from a measuring cup with a spout). Chill until set, at least 1 hour.
7. Make the raspberry sauce: In a medium saucepan, combine the raspberries, honey, and water and cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture resembles a chunky sauce or jam, 4 to 5 minutes. Cool completely.
8. Serve the custards chilled, topped with the raspberry sauce.
✻ Why It Works
This isn’t an entirely traditional panna cotta recipe, thanks to the addition of whipped cream, which gives the finished custard a light, airy texture. But true to panna cotta protocol, it is cold-set, meaning it uses gelatin to set the sweetened liquid base.
★ Pro Tip
You can serve the panna cotta in the containers or you can opt to unmold them. One of my favorite ways to ensure they unmold cleanly is to use disposable molds: cupcake liners, disposable freestanding baking cups, or plastic cups.