Elegant Eggnog Panna Cotta: The Perfect Christmas Dessert

Are you on the hunt for a truly impressive festive dessert that doesn’t involve complex baking or hours in the kitchen? Perhaps you adore the spiced, creamy notes of eggnog and are seeking a fresh, elegant way to enjoy it? If so, we have the perfect recipe for you. Allow us to introduce our wonderfully simple and utterly delicious Eggnog Panna Cotta.

This recipe reimagines the classic Christmas drink, transforming it into a silky, sophisticated dessert with a delightful wobble that will have everyone at your table asking for the recipe. It encapsulates all the comforting warmth of the festive season in a light, creamy pudding, offering a welcome alternative to the heavier traditional desserts. We are certain this will become a highlight in your collection of christmas dessert ideas.

So, let’s set aside any holiday stress and create a dessert that is as delightful to prepare as it is to savour. We will guide you through each straightforward step to craft a beautiful and memorable finale for your festive gathering.

Why You’ll Love This Recipe

• Effortlessly Elegant: This dessert has the look and feel of something from a fine dining restaurant, yet it’s one of the most straightforward puddings you could ever make. It’s the ideal way to dazzle your guests without the fuss.
• Make-Ahead Magic: You can prepare this panna cotta a day or two before your event, which frees up valuable time on the day itself. Simply let it chill in the refrigerator until you are ready to serve.
• Festive Flavours: It beautifully captures the quintessential taste of Christmas, blending creamy eggnog with the warmth of nutmeg and a delicate hint of vanilla. Each spoonful is like a taste of festive cheer.
• Wonderfully Light: After a hearty main course, such as our Garlic Parmesan Chicken Pasta Recipe, a lighter dessert is often the perfect choice. This panna cotta is rich and creamy without being heavy, making it an ideal end to any meal.
• Customisable & Fun: Feel free to get creative with the garnishes! From a simple dusting of spice to a luxurious caramel sauce or a handful of winter berries, you can easily personalise it.

Ingredients

• 600 ml Double Cream
• 400 ml Full-Fat Milk
• 150 g Caster Sugar
• 1 tsp Vanilla Bean Paste (or 1 vanilla pod, split)
• 1/2 tsp Freshly Grated Nutmeg
• A pinch of Ground Cinnamon
• 3 Large Free-Range Egg Yolks
• 3 sheets (or 1.5 tsp powdered) Leaf Gelatine
• 2 tbsp Cold Water (for blooming the gelatine)
• Optional: 2 tbsp Dark Rum or Brandy

A Festive Twist on a Classic Italian Dessert

Panna Cotta, which means “cooked cream” in Italian, is a celebrated dessert, famed for its sublime texture and simplicity. Traditionally, it involves gently simmering cream, milk, and sugar before setting the mixture with gelatine. This produces a delicate, silky pudding that serves as a perfect canvas for a wide array of flavours.

Our interpretation takes this exquisite Italian classic and infuses it with the unmistakable spirit of Christmas. We begin by creating a rich custard base—very similar to a traditional, homemade eggnog—which is then set to a soft, delicate wobble. This is more than just cream with a festive flavouring; it is a genuine eggnog dessert that melts on the tongue, releasing notes of nutmeg, vanilla, and rich custard in every mouthful. It’s a truly sophisticated take on a beloved festive beverage.

Essential Equipment For Your Eggnog Panna Cotta

One of the best things about this recipe is its simplicity, which means you won’t require any specialised kitchen gadgets. Here is what we suggest you have ready:

• A medium-sized, heavy-bottomed saucepan
• A whisk
• A heatproof bowl
• A fine-mesh sieve
• 6-8 individual ramekins or glasses for serving
• A small bowl for blooming the gelatine

Step-by-Step Guide to Making Eggnog Panna Cotta

For a perfect, wobbly result every time, just follow these easy steps. We have broken the process down to make it completely foolproof for you.

1. Step 1: Bloom the Gelatine

   This is the essential first step for achieving a smooth panna cotta. If using leaf gelatine, submerge the sheets in a small bowl filled with cold water and allow them to soften for 5-10 minutes. For powdered gelatine, sprinkle it over 2 tablespoons of cold water in a small bowl and leave it for about 5 minutes until it becomes spongy. This process, known as “blooming,” helps the gelatine dissolve smoothly and prevent lumps. For more in-depth advice on using gelatine, this guide from BBC Good Food is a fantastic resource.

2. Step 2: Create the Custard Base

   In a separate bowl, whisk together the egg yolks and caster sugar until the mixture turns pale and has thickened slightly. This typically takes 2-3 minutes of energetic whisking. Set this bowl aside for a moment.

3. Step 3: Infuse the Cream

   Pour the double cream and milk into your heavy-bottomed saucepan. Stir in the vanilla bean paste, freshly grated nutmeg, and the pinch of cinnamon. Warm the mixture gently over a medium-low heat, stirring now and then. You want to bring it to a gentle simmer—look for small bubbles forming at the pan’s edge. It’s important not to let it boil, as this can cause the cream to curdle.

4. Step 4: Temper the Eggs

   This is a crucial technique for a perfectly silky custard. Slowly pour about half of the hot cream mixture into the bowl with the egg yolks and sugar, whisking continuously as you do so. This action, called “tempering,” gently warms the eggs without scrambling them. Once this is well combined, pour the tempered egg mixture back into the saucepan with the rest of the cream.

5. Step 5: Thicken and Combine

   Place the saucepan back on a low heat. Continue to cook gently for 5-7 minutes, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Once again, do not allow it to boil. Take the pan off the heat. Squeeze out any excess water from the softened gelatine leaves (if you used them) and add them to the hot custard, whisking until they have completely dissolved. If you’re using powdered gelatine, just add the bloomed mixture and whisk until smooth. Now is also the time to stir in the rum or brandy, if you’re using it.

6. Step 6: Strain and Pour

   For a flawlessly smooth finish, we always recommend straining the custard through a fine-mesh sieve into a jug. This will remove any small pieces of cooked egg or undissolved spice. From the jug, carefully pour the mixture evenly among your chosen ramekins or glasses.

7. Step 7: Chill to Perfection

   Let the panna cottas cool to room temperature on your worktop for around 30 minutes before moving them to the refrigerator. Cover them loosely with cling film and chill for a minimum of 6 hours, or ideally overnight, until they are perfectly set and have a gentle, characteristic wobble.

Serving and Garnishing Suggestions

A little presentation goes a long way! This Eggnog Panna Cotta serves as a beautiful blank canvas. While it is utterly delicious on its own, a simple garnish can transform it into a show-stopping dessert. It’s a wonderful recipe to serve after a savoury main like this Baked Honey Dijon Chicken.

• Classic & Simple: A light dusting of freshly grated nutmeg or cinnamon just before serving offers an elegant and aromatic touch.
• A Touch of Indulgence: For something richer, try a drizzle of salted caramel or a dark chocolate sauce over the top.
• Festive Fruit: Garnish with sugared cranberries, jewel-like pomegranate seeds, or a spoonful of winter berry compote for a vibrant burst of colour and tartness.
• Add Some Crunch: A sprinkle of crushed gingernut biscuits, amaretti cookies, or toasted pecans provides a lovely textural contrast to the creamy pudding.

FAQ

Your New Favourite Festive Tradition

We believe the most cherished holiday memories are often created around the dinner table, sharing beautiful food with the people we love. This Eggnog Panna Cotta is much more than a simple recipe; it’s a chance to create a moment of pure festive joy. It is creamy, comforting, and wonderfully special, demonstrating that the most impressive desserts can also be the most simple.

We are so excited for you to try this recipe and add a touch of wobbly, elegant delight to your Christmas festivities. It is a guaranteed hit that we hope will become a beloved part of your celebrations for many years to come.

Have you tried our Eggnog Panna Cotta? We would absolutely love to see your creations! Please tag us on social media or leave a comment below to share how it went. Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 6-8

Ingredients

• 600 ml Double Cream
• 400 ml Full-Fat Milk
• 150 g Caster Sugar
• 1 tsp Vanilla Bean Paste
• 1/2 tsp Freshly Grated Nutmeg
• A pinch of Ground Cinnamon
• 3 Large Free-Range Egg Yolks
• 3 sheets Leaf Gelatine (or 1.5 tsp powdered)
• 2 tbsp Cold Water (for blooming gelatine)
• Optional: 2 tbsp Dark Rum or Brandy

Instructions

1. Bloom Gelatine: Submerge leaf gelatine in a small bowl of cold water for 5-10 minutes to soften. If using powdered, sprinkle it over 2 tbsp of cold water and let it sit for 5 minutes to become spongy.
2. Make Custard Base: In a separate bowl, whisk the egg yolks and caster sugar together until pale and slightly thickened.
3. Infuse Cream: In a saucepan, gently heat the double cream, milk, vanilla, nutmeg, and cinnamon until it reaches a gentle simmer. Do not let it boil.
4. Temper Eggs: Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly. Pour this tempered egg mixture back into the saucepan with the remaining cream.
5. Thicken & Add Gelatine: Return the pan to a low heat and cook, stirring, for 5-7 minutes until the custard thickens enough to coat a spoon. Remove from heat. Squeeze excess water from the gelatine sheets and whisk them into the hot custard until fully dissolved. Stir in rum or brandy, if using.
6. Strain and Pour: Strain the custard through a fine-mesh sieve into a jug. Carefully pour the mixture into 6-8 individual ramekins or serving glasses.
7. Chill: Allow to cool to room temperature (about 30 minutes) before covering and chilling in the refrigerator for at least 6 hours, or overnight, until fully set.

Nutrition (per serving): Calories: 638, Carbs: 25 g, Protein: 5 g, Fat: 53 g