Eggnog Panna Cotta with Cranberry Sauce

Eggnog Panna Cotta with Cranberry Sauce

My dad would buy eggnog as soon as it was available on the stores. Giddily, we'd drink a half a glass for dessert. Tis the season! This is what December is for! Sugar and spice and a whole lot of cream. 

I still love the stuff, but not just any old eggnog. You know the "grown up" versions? Or as some may argue, the "real" version? The ones with bourbon? *Cringe*

I guess I still have some growing up to do before I'm ready for grown up eggnog. To me, the acid of the alcohol and the tinge of bourbon ruins a perfectly good glass of creaminess. Maybe I just haven't had the right glass of eggnog yet. 

Eggnog Panna Cotta with Cranberry Sauce
Eggnog Panna Cotta with Cranberry Sauce

Either way, I'm making the most out of this eggnog season with a dessert I've been dreaming up since--I'll admit it- the middle of summer. While it wouldn't've been that unusual for me to just get to work on an eggnog panna cotta recipe right then and there, I showed a little bit of self restraint and put it on my to do list instead. And my calendar, just for good measure. (My calendar pretty much rules my life: I go where it tells me and do what it has planned. With out it I'm a disaster).

In any case, this calendar thing is working for me, and five months later I finally got to work on an eggnog panna cotta. This recipe is the perfect light dessert that will use up any extra eggnog you may have from last week. It's simplicity and sparkle makes me think of New Years Eve, too. 

Eggnog Panna Cotta with Cranberry Sauce
Eggnog Panna Cotta with Cranberry Sauce

Eggnog Panna Cotta with Cranberry Sauce

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Eggnog is turned into a panna cotta and topped with bright cranberry sauce.

Serves: 4   |    Total Time:



Ingredients:

  • 1/4 cup milk of choice
  • 1 3/4 cups eggnog of choice (homemade or store-bought)
  • 1 tablespoon Great Lakes Gelatin
  • Nutmeg, freshly grated
  • 1 cup cranberries
  • 2 tablespoons honey (or 1/4 cup if you like your cranberry sauce sweeter)
  • 1/2 teaspoon cinnamon
  • 1 cup orange juice

Directions:

  1. Put milk in a small saucepan. Sprinkle gelatin over top, and heat over low heat. Do not boil— just barely a simmer. Stir constantly until gelatin is dissolved, and stir in eggnog. Stir until combined, then remove from heat. Pour liquid into 4 ramekins, and cover with saran wrap. Place in fridge to set for a whole day.
  2. Make the cranberry sauce for serving: heat cranberries, honey, orange juice, and cinnamon in sauce pan and bring to a boil. Stir until honey dissolves and cranberries begin to break apart. Remove from heat and allow to cool.
  3. For serving: Grate fresh nutmeg over each eggnog panna cotta, and top with a spoonful of cranberry sauce. Serve.

Comment

Paleo Lemon Coconut Pudding

I've never been good at remembering my dreams. Often, I'll wake up, aware that I was dreaming, but still unable to grasp exactly what my dream was about. If my sleeping dreams are anything like my daydreams, half of them are probably recipes. My guess is that even if I could remember them they'd be complete nonsense, using ingredients that don't exist in measurements that are impossible to take. when I do remember my dreams, they're always just a bit abstract, as most peoples dreams are. In any case, after waking up with a grumbling stomach. My guess is I had been dreaming of lemon cream and raspberries. 

This recipe actually started as a day dream, as many of my creations do. From lemony to coconutty my mind went, landing on a touch of tart raspberry. My day dream focused on the smooth texture of the pudding more than anything else. It was light, and creamy. It was clearly not panna cotta, but I knew it was set with gelatin. If Jell-o brand can figure this one out, I thought, then I can. The comparison to Jell-o Pudding was short sighted or course. They use machinery, thickeners, and actually no gelatin in their product. Still, I knew what I was looking for, and had to get my mind to stop defaulting to pudding every time I had a moment to think. 

So, with an end result in mind, I gave it a whirl. Is this what it feels like when dreams become reality? Like lemon pudding? Almost like a lemon cloud, this pudding is light and fluffy, sweet and refreshing. It's grounded only by a teaspoon of raspberry-chia seed jam--a spoonful of tangy "pow" right in the middle. While it feels dream, the light an fluffy texture is all thanks to the final step in the recipe: after everything is set, the mixture gets whipped with an electric beater, yielding a fluffy mousse. 

The bonus--the reason why I knew in my day dream that this pudding was set with gelatin and not eggs- is that you can share it with pretty much anyone. The number of "-free" labels it gets is absurd. Nut-free, dairy-free, grain-free. Egg-free. Nightshade-free, gluten-free, refined-sugar-free, starch-free. The list goes on. This dessert is about "-free" as they come! Here's to a happy Valentine's Day, with something sweet for everyone. 

This recipe was shared at the AIP Round Table at Pheonix Helix.

Creamy Lemon Coconut Pudding

1 cup canned coconut milk

1/2 cup lemon juice

1/2 cup almond milk or other dairy replacement (coconut milk for AIP)

1 ripe banana

1-2 teaspoons honey

1 teaspoon gelatin (7g)

Option for serving: fresh berries, pureed berries, or raspberry-chia jam

 

1. Whisk together the lemon juice and gelatin until no clumps remain. Set aside.

2. In a blender, puree the banana with the milks and honey. Add the lemon gelatin mixture, and puree again. 

3. Pour the mixture into a small sauce pan. Bring to a simmer, stirring constant for 5 minutes.

4. Pour the mixture into a glass contain with an airtight lid. Place in the fridge for at least 2 hours.

5. Just before serving, use an electric beater on high to break up the pudding. After 3 to 5 minutes, it will become creamy and fluffy. Serve immediately, topped with berries or jam. (This pudding with set again if it sits in the fridge for more than 15 minutes--it will need to be whipped again to bring back a creamy, fluffy texture).

2 Comments

Paleo Pumpkin Pudding Cups

I started celebrating Thanksgiving about 21 days early this year, with a turkey dinner for two and a side of these Grapefruit and Thyme Glazed Root Vegetables. A week later I was making sautéed sweet potatoes with cinnamon and pecans, and a few days after that we were eating paleo "stuffing" for dinner. A week later I was munching on Brussels Sprout (and bacon and apple) salad with Cranberry Vinaigrette

One of my first thoughts on that first night of Thanksgiving (that night I made the turkey dinner) was Man, I shouldn't go too crazy--don't want to get sick of Thanksgiving before it gets here. Now, 15 days deep, I know that I was wrong: you don't get sick of Thanksgiving. You just ask for dessert.

The oldest accounts of Thanksgiving speak of the "days of Thanksgiving," and since the holiday is all about celebrating your roots and the harvest, it's only natural to carry the tradition--not that I need to validate my month long Thanksgiving. In fact, there are plenty of holes to fill on our menu! It was just pointed out to me that we haven't had gravy yet this month, so Thanksgiving isn't complete, and no one has to tell me I need to make cranberry sauce before the week is over (the cranberries in the freeze are a reminder enough). But there in lies the joy of making Thanksgiving a month long celebration: I don't have to choose only one cranberry sauce recipe. I can try a new one every week. 

And dessert?? You don't have to choose! I'll have one of these Pumpkin Pudding Cups todays, and pecan pie on the big day. (Since these pudding cups are low in sugar and high in joint-healthy collagen, antimicrobial cinnamon, and vitamin-A rich pumpkin, my body's not complaining, either). Come on, you know you want to dive in before Thursday! 

Paleo Pumpkin Pudding Cups

3/4 cups coconut milk

1 cup pumpkin

2 tablespoons honey

1 tablespoon gelatin (I recommend this brand)

1 cup boiling water

2 teaspoons ground cinnamon

1/2 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

pinch salt

1/4 teaspoon vanilla 

 

1. Bring water to a boil. 

2. Place the gelatin powder in a bowl and pour the hot water over it, stirring until the gelatin is completely dissolved.

3. In a blender, combine the gelatin mixture, pumpkin, coconut milk, spices, salt and vanilla and puree until smooth. 

4. Pour the mixture into 6 four-ounce ramekins. Cover with saran wrap and place in the fridge for at least 4 hours, or until set. 

Enjoying your pudding? Join the Foraged Dish mailing list for more recipes! 

5 Comments