Here's a recipe that encapsulates the spirit of the holidays - Eggnog Panna Cotta with a touch of edible gold and the luscious addition of blackberries. You wouldn't believe how easy it is and how impressive it looks.
Before we delve into this luxurious treat, take a moment to explore some of my other festive creations like a sparkling vodka cranberry and this beautiful box of chocolates, each designed to elevate your culinary experiences.
And if you love panna cotta, make sure you also take a peek at my mocha coffee panna cotta!
Why You'll Love This Recipe
Imagine a velvety, custard-like dessert infused with the rich, spiced warmth of eggnog, enhanced by the luxurious notes of vanilla bean paste.
The addition of edible gold glitter transforms it into a festive masterpiece if I can say so myself, while a crown of succulent blackberries adds a burst of freshness.
This dessert is not just a treat for the taste buds but a feast for the eyes, making it the perfect finale to any Holiday gathering. You get that pretty dessert with just a few easy ingredients, and edible gold makes it look so fancy so it will impress your guests.
Although this shouldn't be important during the Holidays, this dessert is also fairly low in calories, so the full meal wouldn't turn out to be too heavy!
- Gelatine: This is the magical ingredient that gives panna cotta its signature texture. It helps set the dessert into a delicate, wobbly perfection.
- Eggnog: The star of the show, eggnog brings in the quintessential holiday flavor with its blend of cream, eggs, and spices. I always use my homemade eggnog.
- Vanilla Bean Paste: Adds depth and aromatic complexity to the panna cotta, ensuring every spoonful is a journey of flavor. You can use one real vanilla bean sliced open too. Vanilla is important for a panna cotta, and it's luxurious - which makes it perfect for the Holidays.
- Edible Gold Glitter: Elevates the visual appeal of the dessert, turning it into a dazzling centerpiece for your festive table.
- Blackberries: For the sauce. Their sweet-tart flavor provides a refreshing contrast to the creamy panna cotta, and their deep color adds a touch of elegance, don't you think? Both fresh and frozen works great, making it an all-year thing.
- Sugar: Also for the sauce. Balances the sweetness and enhances the overall flavor profile of the blackberry sauce.
- Water: To get the right consistency of the blackberry sauce.
Prepare the gelatine: Soak gelatine sheets in cold water for 5 minutes, squeeze out the water. Alternatively, in a small bowl, sprinkle 1 tablespoon gelatine powder over ½ cup of cold water. Let it bloom for about 5 minutes until it becomes spongy.
Warm the eggnog: In a saucepan, gently warm the eggnog over medium heat (1). Be cautious not to bring it to a boil; we want it just warm enough to dissolve the gelatine.
Add vanilla bean paste: Stir in the vanilla bean paste, ensuring it's evenly distributed. If you want, you can also add a touch of edible gold glitter.
Incorporate gelatine: Add the softened gelatine sheets to the warm eggnog, one at a time (2), stirring continuously until the gelatine completely dissolves. Remove from heat.
Pour into molds: Pour into dessert glasses or bowls (3). Once room temperature, store them in the refrigerator for a minimum of 4 hours. Add plastic wrap directly on top to avoid a thick skin on the panna cotta (4).
For the blackberry sauce, combine blackberries and sugar in a small saucepan. Let simmer for 20 minutes or until thickened. Let cool completely. Add in some fresh blackberries for extra texture, if you want. Add more water as you reach your desired consistency.
Pour blackberry sauce on top of the panna cotta right before serving. More fresh blackberries if desired. Sprinkle some gold glitter or edible gold leaves on top for an extra magical feel!
The good thing is that this is a dessert that keeps really well in the refrigerator. If you keep cling foil directly on top of the panna cotta, you will avoid that pesty crust, ensuring a velvety dessert for up to 4-5 days.
The blackberry sauce can get a little thick if it's icy cold, but you can add a touch of water to loosen it up, or you can even warm it up to get warm blackberry sauce over the panna cotta.
The blackberry sauce (if you haven't added uncooked fresh blackberries), will last for up to a week in an airtight container in the refrigerator.
If you have already added the blackberry sauce, I'd say 2-3 days. Make sure you keep it covered so the eggnog panna cotta won't get that refrigerator taste.
Can I use store-bought eggnog?
Yes, you can. Your favorite eggnog will be perfect for this recipe. I always use my own homemade eggnog, with dark rum in it. If you want you can use an alcoholic version or not - both work!
Is there a substitute for vanilla bean paste?
There are 2 substitutes:
- The very best is to split open a vanilla bean, scrape out the seeds, and add to the warm eggnog. Take out the vanilla bean before adding the gelatine. This is the best alternative.
- The easier alternative is to add 2 teaspoons of pure vanilla extract. Keep in mind that vanilla extract can put off a more artificial flavor and I assure you that you will love those little black vanilla specks in the dessert.
Can I skip the edible gold glitter?
Of course, the glitter is optional. It adds a festive touch, but the panna cotta will be delicious without it.
Gelatine leaves vs. gelatine powder
You can use gelatine leaves and gelatine powder interchangeably. The rule of thumb is 1 teaspoon of gelatine powder per 1 gelatine sheet.
Gelatine powder requires some use of water that you will include in the recipe, while for gelatine sheets you squeeze out the water, but the consistency should be the same.
Tip #1: Heatproof glasses
If you're unsure whether your glasses are heatproof or not, gently heat them before adding the warm eggnog panna cotta. I keep them close to a heat source for a while, so they are warm to the touch. That way there won't be big temperature differences between the glass and the dessert.
Tip #2: Smoother blackberry sauce
The crunch from the blackberries isn't for everyone. So if you don't like it, you can strain the blackberry sauce to make it smooth.
Tip #3: Warm blackberry sauce
Sometimes I really enjoy the contrast between hot and cold, like whipped cream on hot chocolate, or ice cream on warm, gooey brownies. So if you want, feel free to gently warm the blackberry sauce before serving. It will be a little thinner, but still delicious.
Either way - enjoy!
Did you like this recipe? Here are more eggnog recipes I think you'd love:
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