Panna Cotta with Spiked Cranberry Sauce

Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, eggnog, and sugar. Heat over medium heat, stirring frequently until the sugar is dissolved and the mixture is hot but not boiling.

Add Gelatin: Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

Add Flavorings: Stir in the vanilla extract and ground nutmeg.

Pour into Molds: Divide the mixture evenly among ramekins or panna cotta molds. Let them cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.

For the Spiked Cranberry Sauce:

Cook the Cranberries: In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until the cranberries have burst and the sauce has thickened.

Add Flavorings: Stir in the bourbon or rum (if using) and the orange zest. Simmer for an additional 2-3 minutes.

Cool: Remove from heat and let the sauce cool to room temperature. The sauce will thicken further as it cools.

To Serve:

Unmold the Panna Cotta: If using molds, gently run a knife around the edges and invert each panna cotta onto a plate. If using ramekins, you can serve directly from them.

Add Sauce: Spoon the spiked cranberry sauce over the top of each panna cotta.

Garnish: Optionally, garnish with additional orange zest or a sprinkle of ground nutmeg.

Enjoy your Eggnog Panna Cotta with Spiked Cranberry Sauce!