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Espresso Eggnog Panna Cotta

By: Nadia Aidi
|
Servings: 8 servings
A layered holiday panna cotta with spiced vanilla eggnog layers set between espresso martini coffee layers, finished with a boozy espresso caramel. Made ahead and served cold.
Prep 5 hours 30 minutes
Cook 25 minutes
Set and Chill Time 8 hours
Total 13 hours 55 minutes
An espresso eggnog panna cotta with cream and coffee stripes, caramel dripping down the sides and three coffee beans on top, on a glass plate with a spoon.

Equipment

  • 2 wide bowls, for blooming gelatin
  • medium saucepan
  • small saucepan
  • fine mesh strainer
  • paper towels
  • whisk
  • 8 disposable plastic cups, 9 oz

Ingredients

Eggnog Layer

  • 1 1/2 cups vanilla spice eggnog
  • 2 envelopes gelatin powder add 1/4 envelope if you want a firmer set
  • 3 cups heavy whipping cream
  • 3/4 cup sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 1/4 cup Sour Cream

Espresso Martini Layer

  • 2 cups espresso
  • 1 1/4 envelope gelatin powder
  • 1/2 cup sugar
  • 1/4 cup heavy whipping cream
  • 2 tbsp coffee liqueur
  • 2 tbsp vodka

Espresso Martini Caramel

  • 1/4 cup heavy whipping cream
  • 1/2 cup espresso
  • 1 cup sugar
  • 4 tbsp butter
  • 1 tbsp vodka
  • 1 tbsp coffee liqueur

Instructions

Eggnog Base

  • Bloom the Eggnog Gelatin: Add the eggnog to a wide, shallow bowl and sprinkle the gelatin on top. Let hydrate for 10 minutes.
    1 1/2 cups vanilla spice eggnog, 2 envelopes gelatin powder
  • Heat the Base: Combine the heavy whipping cream, sweetened condensed milk, vanilla, and salt in a saucepan over medium heat. Warm until steaming with small bubbles at the rim, about 5 minutes. Do not boil, you want this to be warm, not hot.
    3 cups heavy whipping cream, 3/4 cup sweetened condensed milk, 1 tsp vanilla bean paste, 1 pinch salt
  • Finish the Base: Lower the heat. Add the bloomed eggnog and the sour cream and stir until the gelatin fully dissolves. Strain through a fine-mesh sieve.
    1/4 cup Sour Cream

Espresso Base

  • Bloom the Espresso Gelatin: Sprinkle the gelatin over 1/2 cup of the espresso in a bowl and let bloom 10 minutes.
    ½ cups espresso, 1 1/4 envelope gelatin powder
  • Heat the Espresso Base: Combine the remaining 1 1/2 cups espresso, sugar, heavy whipping cream, coffee liqueur, and vodka in a saucepan over medium heat. Warm just until the sugar dissolves, without letting it simmer. Stir in the bloomed gelatin until fully dissolved. Let cool to room temperature.
    1 ½ cups espresso, 1/2 cup sugar, 1/4 cup heavy whipping cream, 2 tbsp coffee liqueur, 2 tbsp vodka

Espresso Eggnog Panna Cotta

  • Grease and Fill: Add a small amount of a neutral oil to a paper towel and lightly grease each plastic cup. Divide the eggnog base into 3 portions and the espresso base into 2. Pour a first eggnog layer, about one-fifth of each cup. Freeze 15 minutes, then refrigerate 15 minutes, until the surface is set enough to hold the next layer.
  • Hold the Bases: Keep both bases at room temperature while you layer. If either starts to thicken, warm it gently until pourable again. Do not refrigerate the reserves or they will set.
  • Build the Layers: Add an espresso layer and set it, then a second eggnog layer and set it, then a second espresso layer and set it, then a final eggnog layer. Freeze 15 minutes and refrigerate 15 minutes between each. You will have five layers: eggnog, espresso, eggnog, espresso, eggnog.
  • Chill: Cover the tops of the plastic cups with plastic wrap. Refrigerate at least 6 hours, until fully set.

Caramel

  • Warm the Liquids: Combine the heavy whipping cream and espresso in a small saucepan and heat until hot but not boiling. Keep next to the stove.
    1/4 cup heavy whipping cream, 1/2 cup espresso
  • Caramelize the Sugar: Add the sugar to a heavy-bottomed saucepan in an even layer over medium heat. Let it melt without stirring, swirling occasionally, until fully melted and deep amber, about 350°F (175°C).
    1 cup sugar
  • Add the Liquids: Take off the heat an slowly pour in the warm cream and espresso into the caramelized sugar, whisking constantly. Whisk until smooth.
  • Finish the Caramel: Whisk in the butter. Return to a low heat and simmer, whisking, until it coats the back of a spoon, 3 to 5 minutes. Off the heat, stir in the vodka and coffee liqueur. Let cool.
    4 tbsp butter, 1 tbsp vodka, 1 tbsp coffee liqueur

Serve

  • Unmold and Serve: Once fully set and ready to serve, turn the cups over onto the serving plate. Tap the top and lightly squeeze the sides until the panna cotta drops out. Top with the caramel and serve.

Nutrition

Calories: 748kcal, Carbohydrates: 64g, Protein: 10g, Fat: 49g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 175mg, Sodium: 159mg, Potassium: 381mg, Sugar: 63g, Vitamin A: 1925IU, Vitamin C: 2mg, Calcium: 224mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info