I do love panna cotta and by adding the eggnog flavours to this recipe, it elevates to a whole new Yule tide tasting experience!


Makes 4

For the panna cotta

  • 3 egg yolks
  • 120g caster sugar
  • 250ml milk
  • 300ml double cream
  • 3 tbsp white rum
  • Small pinch nutmeg
  • 3 gelatine leaves

For the crystalised cranberries

  • 60g fresh cranberries
  • 1 egg white
  • 100g caster sugar
  • Pinch nutmeg, to decorate
  • Small bay leaves, to decorate
  • You will need 4 x 150ml glasses


  1. To prepare the panna cotta, place the caster sugar into the egg yolks and whisk until smooth, light in colour and fluffy.
  2. Soak the gelatine leaves in 100ml cold water until they are soft.
  3. Heat the milk and double cream, rum and nutmeg in a saucepan over a medium heat until just hot.
  4. Remove the gelatine from the water, squeeze out the excess liquid.  Then whisk into the hot cream mix.
  5. Then while continuously whisking, pour the hot cream mix into the eggs and sugar mix.  
  6. Pour or ladle the mixture into a jug and carefully transfer into the glasses filling them up to 1cm from the rim.
  7. Leave to set in the fridge for at least 4 hours.
  8. To prepare the cranberries, place them in a bowl.  Whisk the egg whites.  Spoon in 2 tablespoons of egg white and toss cranberries. Pour the sugar onto a plate and then roll the cranberries in until covered. Leave at room temperature to dry – this will take a couple of hours. 
  9. To assemble, take the panna cotta out the fridge about 30 minutes before serving. Arrange the crystalised cranberries around the top and add the small bay leaves.