Say ‘Cheers!’ to the New Year with a simple make-ahead dessert. Champagne is infused with creamy panna cotta and poured into petite portions. A mini baked donut tops each glass for a fun and festive presentation.
As I prepare to ring in the New Year, I find myself gravitating toward things that make me happy. This year felt like it took more than it gave, but it wasn’t all bad. Still, little creature comforts like sugar pearls and silver leaf on pink donuts makes me smile. They are even prettier perched atop a tiny glass of champagne panna cotta.
NYE always deserves a little bling, so I broke out the stash of silver leaf I’d been keeping for a special occasion. It looks so pretty clinging to smooth pink donut glaze. Culinary quality silver leaf is a little more affordable than gold leaf and I only used one sheet to decorate about 2 dozen mini donuts. You can find a pack of 20 sheets here for under $15.
Years ago I bought a mini donut pan and have never regretted the cabinet space it requires (which is little). I used it to bake these 2-bite golden cake rings. The panna cotta is served in 2.5 ounce dessert glasses which are the perfect size to also serve the donut on top. I have this set of glasses that comes with appropriately-sized spoons. I could see these being well-received at many showers and cocktail occasions.
My New Year’s Eve parties are quite intimate, so I’ll be celebrating as usual and including the two nerds pictured above – they are indeed spoiled little princes. I believe whole heartedly in beginning the year with the creatures who know you best and still love you for all your faults.
I also believe in not being stressed in the days before NYE, and I love how easy the panna cotta shots are to make. They can be prepared days ahead of time and stored in the refrigerator.
Happy almost, almost, New Year!!! xo -h
PS! I think my DIY Rosé Gummy Bears would be right at home next to these little donut shots!
Pink Champagne Panna Cotta and Donut Shots
- mini donut pan
- 4 tablespoons 56g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1 egg
- 3/4 cup plus 2 tbsp. 110g all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup 55g sour cream
- 1/4 cup 60 ml pink champagne, prosecco or your choice of sparkling wine
- 2 cups 230g powdered sugar
- 3-4 tablespoons pink champagne
- 1-2 drops red liquid food color
- Sugar pearls and white dragees
- Silver leaf optional
Champagne panna cotta
- 3/4 cups pink champagne or prosecco
- 1/4 oz. envelope powdered unflavored gelatin
- 1 1/2 cups heavy cream
- 1/3 cup granulated sugar
- Pinch of salt
- 1-2 drops red liquid food color
- Preheat oven to 350 degrees. Lightly spray a mini nonstick donut pan with cooking spray.
- Make the donuts: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add the egg and mix to combine. Whisk together flour, baking soda, baking powder and salt. In a medium bowl, whisk together champagne and sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Transfer batter to a piping bag with the tip snipped and pipe mixture into the donut cavities about 3/4 full. Bake donuts for 7-10 minutes or until puffed and lightly golden around the edges. Turn donuts out onto a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar and champagne in a medium bowl. The glaze should be thick. Whisk in food color. Spoon the glaze over each donut and top with sugar pearls and dragees. If using silver leaf, allow the glaze to set completely before applying. Use kitchen-dedicated tweezers or to pick up small pieces of the silver leaf and lay the pieces on the donuts. Let all donuts stand until the glaze is set, about 1 hour.
- Make the panna cotta: Pour 1/4 cup of champagne in a small bowl and whisk in the gelatin (mixture will foam). Let stand for 3 minutes.
- Combine the cream, sugar and salt in a medium saucepan. Cook the mixture gently over medium-high heat until steaming but not boiling. Whisk in the gelatin and stir until melted. Remove from heat. Pour in the remaining Champagne and gently stir. Stir in the drops of red food color.
- Pour the mixture into eight 2.5 ounce shot glasses. Chill until firm. Panna cotta can be made more than 24 hours ahead of time and stored in the refrigerator until ready to serve.
- Serve each panna cotta shot with a mini donut perched on top. Pile remaining donuts high on a serving plate and serve alongside shots.