Holiday Eggnog Panna Cotta

This Eggnog Panna Cotta is a simple, festive dessert I recently shared on Good Day Sacramento, and it’s made extra creamy with my favorite Clover Sonoma ingredients. It comes together in just a few steps, has all the warm holiday spices we love, and sets beautifully in the fridge for an easy make-ahead treat. Perfect for entertaining or adding a little seasonal magic to your table.

Ingredients

• 1 1/2 cups Clover Sonoma Organic Eggnog

• 1 1/2 cups Clover Sonoma Heavy Whipping Cream

• 1/2 cup Clover Sonoma Whole Milk

• 1/2 cup granulated sugar

• 2 tsp vanilla extract

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 2 1/2 tsp powdered gelatin

• 3 tbsp cold water

• Optional: 1–2 tbsp spiced rum

Cranberry Clementine Compote: (Optional)

• 1 cup fresh cranberries

• 1/4 cup granulated sugar

• Zest + juice of 1 clementine (or 1/2 orange)

• 1 cinnamon stick

• Pinch of salt

Holiday Crumble: Optional

• 3/4 cup crushed holiday cookies (ginger snaps, shortbread, etc.)

• 2 tbsp Clover Sonoma Salted Butter, melted

• Pinch cinnamon

• Pinch nutmeg

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl. Let it rest for 5–10 minutes until it absorbs the liquid and turns spongy.

2. In a medium saucepan, add the eggnog, heavy cream, milk, and sugar. Heat over medium, stirring occasionally, until the mixture reaches about 170°F. Make sure it doesn’t come to a boil.

3. Remove the pan from the heat and mix in the vanilla, cinnamon, and nutmeg. Add the bloomed gelatin and stir for 1–2 minutes until completely dissolved.

4. Pour the mixture through a fine-mesh strainer into a measuring cup or bowl to catch any bits. Then divide it evenly among six ramekins, silicone molds, or dessert cups.

5. Cover each dish with plastic wrap and refrigerate for at least 4 hours, or until firm with a gentle, jiggly wobble.

6. MAKE CRANBERRY COMPOTE: Combine cranberries, sugar, citrus zest/juice, cinnamon stick, and salt in a saucepan. Simmer 5–7 minutes until berries burst and mixture thickens.
   Cool completely.

7. MAKE HOLIDAY CRUMBLE: Combine crushed cookies with melted Clover Sonoma salted butter, cinnamon, and nutmeg. Stir until sandy.

8. Layer panna cotta with compote and crumble OR unmold and plate. To release the panna cotta, dip the bottoms of the ramekins into hot water for a few seconds, then run a thin knife around the edge and flip onto plates. Finish with whipped cream and a sprinkle of cinnamon or nutmeg.

9. Garnish & serve.

10. Enjoy!