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.
1/4cup60 ml pink champagne, prosecco or your choice of sparkling wine
Glaze
2cups230g powdered sugar
3-4tablespoonspink champagne
1-2drops red liquid food color
Sugar pearls and white dragees
Silver leafoptional
Champagne panna cotta
3/4cupspink champagne or prosecco
1/4oz.envelope powdered unflavored gelatin
1 1/2cupsheavy cream
1/3cupgranulated sugar
Pinchof salt
1-2drops 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.