Eggnog Panna Cotta with Cranberry Preserves

Eggnog Panna Cotta with Cranberry Preserves

PREP TIME: 25 mins, COOK TIME: 10 mins, CHILL TIME: 2 hrs, TOTAL TIME: 2 hrs 35 mins

INGREDIENTS:

• 2 tablespoons of cold water

• 2 1/4 teaspoons 1 packet powdered gelatin

• 2 cups 480ml commercially prepared eggnog

• Cranberry, Orange, and Apple Preserves

• 6 fresh or sugared cranberries for garnish

• 6 fresh rosemary sprigs for garnish

INSTRUCTIONS

1. For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.

2. In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.

3. Place six 4 oz. dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.

4. When the panna cotta is firm, spoon the Cranberry, Orange, and Apple Preserves on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.

5. Cover and refrigerate until ready to serve.