Pink Champagne Panna Cotta and Donut Shots

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. 

Pink Champagne Donut and Panna Cotta Shots Recipe

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.

Pink Champagne Donut and Panna Cotta Shots Recipe

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.

Pink Champagne Donut and Panna Cotta Shots Recipe

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.

Pink Champagne Donut and Panna Cotta Shots Recipe
A pretty book of silver leaf!
Pink Champagne Donut and Panna Cotta Shots Recipe

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

Pink Champagne Panna Cotta and Donut Shots

Heather Baird
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.
No ratings yet
Prep Time 25 mins
Cook Time 10 mins
4 hours chill time 4 hrs
Course Dessert
Cuisine American
Servings 8

Equipment

  • mini donut pan

Ingredients
 
 

Donuts

  • 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

Glaze

  • 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

Instructions
 

  • 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.

Notes

This recipe requires the use of a mini donut pan. Donut pans can be found in craft stores in the baking supplies aisle or purchased online.
Keyword baked donuts, prosecco, sour cream
Tried this recipe?Let us know how it was!
Follow:
Subscribe
Notify of
guest
9 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Catherine
Catherine
4 years ago

What a fun post! A grocery store near us makes a pink chanmpagne cake that is so delightful that it tastes like faeries made it. And so I invested in a bottle of Amoretti champagne extract. Since most recipes call for actual champagne do you have any idea how I would substitute the extract for the real thing? The viscosity is different as well as the potency.

Heather Baird
Heather Baird
4 years ago
Reply to  Catherine

Hi Catherine! I love that you describe the cake's flavor as 'faeries made it'. Now, to answer. Since most extracts are highly concentrated, I'd suggest swapping any amount of champagne in a recipe for equal amounts sparkling grape juice, and then add 1 teaspoon of champagne extract for flavor. If the recipe does not call for eggs or other raw ingredients (such as this panna cotta recipe) you can add the extract to taste. I hope this helps! xo-h

kucing
kucing
4 years ago

Oh my! You can't get more girly than this! I want some!!!!!
Thanks Heather for all those fabulous discoveries and the fairy world you lead us to with your creations! We loooooove it! Have a fabulous new year celebration! Happy new year to you! Lou x

Anonymous
Anonymous
4 years ago

I would love to try making the panna cotta but I would need to make it dairy free. Do you think it would work with a coconut or almond milk? Would it taste ok? Thanks!

Heather Baird
Heather Baird
4 years ago
Reply to  Anonymous

Equal amounts of full fat coconut milk should work well!

Denise P
Denise P
4 years ago

It occurred to me today that I had not received a SprinkleBakes email in my box in at least two months!!! I seem to have been dumped from the list, but I just resubscribed so I hope that is the fix. The good news is that now I get to peruse all those posts I missed.
Your blog is my favorite that I read. Your recipes are inspired, and your photos and styling spectacular. This champagne panna cotta is no exception. Gorgeous!

Anonymous
Anonymous
4 years ago

Hi! Is it possible to double the recipe for pana cotta?

Heather Baird
Heather Baird
4 years ago
Reply to  Anonymous

Yes! Definitely!

Natalie
Natalie
4 years ago

Wow! It looks absolutely amazing! I love the idea of adding the donut on top – it's super cute 🙂