Eggnog Panna Cotta with Bourbon Cherry Sauce

Southern Kitchen
This panna cotta is perfect for holiday entertaining.

About the recipe

Eggnog is essentially a drinkable custard, which lends itself very nicely to desserts. To make eggnog you can literally eat with a spoon, we’ve transformed it into a panna cotta topped with bourbon-spiked cherry sauce for a rich, creamy, pudding-like dessert. It’s perfect for holiday entertaining, and because it is made from pantry ingredients, is quite affordable as well.

Serves: 6 to 8

Hands on time: 45 minutes

Total time: 8 hours and 45 minutes


Panna Cotta

3 1/2 cups whole milk

3/4 cup granulated sugar

5 large egg yolks

1/8 teaspoon kosher salt

1 cup heavy cream

1 tablespoon powdered gelatin

2 tablespoons dark rum

1/4 teaspoon freshly grated nutmeg

Cherry Sauce

1 cup dried cherries

1/2 cup granulated sugar

1/4 cup bourbon

2 tablespoons water


To make the panna cotta: Fill a large bowl with ice water.

In a medium saucepan, bring 2 cups of the milk to a boil over medium-high heat. While the milk is heating, whisk together the egg yolks, sugar and salt in a separate large bowl until combined. While whisking constantly, slowly pour the hot milk over the egg mixture. Continue to whisk until warm and well-combined. 

Return the mixture to the saucepan and place over medium-low heat. While stirring constantly with a rubber spatula and scraping along the entire bottom of the saucepan to prevent the eggs from scrambling, cook until the custard is thick enough to coat the back of the spatula. Remove from the heat and stir in the remaining milk and the heavy cream.

Place the saucepan inside the ice bath and stir until completely chilled. Transfer 1/2 cup cold custard to a small bowl and stir in the gelatin. Set aside. Return the remaining custard to medium-low heat and, while stirring constantly, cook until it just begins to steam.

Remove from the heat and whisk in the gelatin mixture, rum and nutmeg. Pour through a fine-mesh strainer set over a large bowl to remove any solid particles. Divide the custard between 6 to 8 ramekins or teacups and refrigerate for 8 hours.

To make the cherry sauce: In a small saucepan, combine the cherries, sugar, bourbon and water. Bring to a simmer over medium-low heat and then continue to cook until the sugar has formed a light syrup, but not too thick, syrup, 20 to 30 minutes. Let cool and then refrigerate until the panna cottas are firm.

Drizzle the cherry sauce over the firm panna cottas. Serve chilled.