How to make the perfect boozy panna cotta for your Easter brunch and beyond

The classic Italian panna cotta is one of the most popular desserts for a reason. It is not only quick and easy to prepare. You can also make it in a nearly unlimited number of unique flavour variations.

If you are looking for a stylish make-ahead Easter dessert, this boozy eggnog panna cotta is the perfect crowd pleaser.

The classic panna cotta is made with only three ingredients: cream, sugar, and gelatin. For the eggnog panna cotta, you can either substitute the cream entirely with eggnog, or use a mixture of both for a slightly lighter version. For the recipe below, I have used a half-and-half mix which gives the panna cotta its extra smooth texture.

Of course, you can use your own homemade eggnog for this recipe. But you can easily use a good quality store-bought eggnog, serving you time and effort.

How to make the perfect eggnog panna cotta

Eggnog panna cotta is made exactly like the classic Italian panna cotta. Just substitute the cream with eggnog, or for a slightly lighter version a half-and-half mix of heavy cream and eggnog.

While the original classic panna cotta is made with only three ingredients – cream, sugar, and gelatin – most recipes will also include vanilla bean which adds an extra punch of vanilla flavour. While I am fully team vanilla, it’s not needed in the eggnog panna cotta as either vanilla bean or vanilla extract is already used for the eggnog.

This delicious eggnog panna cotta requires less than 20 minutes preparation, plus the time in the fridge.

Eggnog Panna Cotta Recipe

Serves 6-8

400 ml cooking cream
400 ml eggnog
90 g sugar
8 sheets gelatin
fresh strawberries

Soak the gelatin in cold water for 10 minutes.

In a saucepan, combine cooking cream, eggnog, and sugar. Bring to boil over medium heat, reduce the heat and let simmer for 3-4 minutes.

Wring out the gelatin, then add to the hot cream-eggnog mixture and let dissolve completely.

Distribute the panna cotta over 6 to 8 small bowls and refrigerate for at least four hours or better overnight.

Serve topped with fresh strawberries.