Holiday Panna Cotta

   Cold days, beautiful pine and spruce trees with toys, lots of gingerbread cookies, smell of mandarins and cinnamon.. How does your holiday look and smell?Holiday Panna Cotta

 Today recipe is a well-known dessert among foodies – panna cotta. Many of you already cooked it or tried in a restaurant, but I’d like to show you the festive presentation, how you can serve the gorgeous-looking dessert to your family and guests during the winter holidays.
 Everything in this dessert says ‘winter’: delicate and tender snowflakes (recipe coming soon), smooth and creamy panna cotta that looks almost like a real snow-blanket, rosemary “pine needles”, and of course aromatic mandarin -segments. Another great thing about this dessert is that it looks like you really fussed over it. Shhhh…  😉
Panna cotta with cookie and mandarin
 You can make panna cotta a day or two ahead, and you will need only to saute mandarin segments and garnish the dessert. But don’t forget to cool mandarins, otherwise panna cotta will melt.

Holiday Panna Cotta

  • Servings: 4
  • Difficulty: easy
  • Print
Panna Cotta
200ml double cream
300ml full-fat milk
45-50g white sugar
1 vanilla bean (or 1 tsp vanilla extract)
2 tsp powdered gelatin
40ml cold water
1-2 tbsp demerara or brown sugar
2 small mandarins
few rosemary needles
2 tsp mandarin zest, optional
1 tbsp orange liquor (or brandy), optional
1 mandarin shortbread cookie per cup (recipe is coming)
Preparation method
  • In a pan, pour cream with milk, add vanilla and sugar, heat (but don’t boil) until sugar is dissolved. Turn off the heat and let the mixture infuse with vanilla flavour for 20-30 minutes. Then take out the bean, and rewarm the mixture.
  • In a small cup, add cold water and sprinkle gelatin over it.
  • Take the pan from the heat, add gelatin and stir until the gelatin is completely dissolved.
  • Pour the panna cotta mixture into 4 cups, put cups in the fridge for 4 hours or overnight.
  • For the garnish, in a frying pan add sugar, mandarin segments, zest and rosemary, and saute for 3-5 minutes on a medium-high heat. Add liquor, if using, and saute for few minutes more. Leave to cool.
  • Garnish each cup with few mandarin segments and one cookie.
Happy Holidays!
Panna cotta with mandarin and rosemary


  1. Ginger says:

    They look just too cute – what a wonderfully festive presentation! You have such talent, Mila, it is always a pleasure to visit your blog and be inspired.
    Thank you for partying with us over at Fiesta Friday, over several continents, really.
    Have an amazing 2016!
    Ginger x

  2. Nice presentation and pictures Mila – now let’s get to the dessert. A favorite when I really want to indulge and have just a taste of something special. How does everyone have all of these snowflakes coming through their posts? Good job and I wish I had one for dessert tonight. Thanks for bringing a yummy treat to the great BIG 100 celebration. Happy Holidays… 🙂

    • milkandbun says:

      Hello Juju! Sorry for the late reply. You can set “snowflakes” in your blog too, it was somewhere in settings I guess, unfortunately I couldn’t find it now, I did it a long time ago, once you do it- it will be automatically on. Try to search it on the net.
      Have a lovely week!

      • I just checked and it was turned off Jan. 4th – there is always next year. That’s why you did not see it. Thanks a bunch as I should spend more time understanding wordpress, my computer and my camera. Have a great day 🙂

  3. I just love panna cotta Mila, how delicious and your presentation is beautiful. The mandarin with that wonderful creamy dessert is so festive. Thank you for bringing to this very special party,

  4. Mila, you are not kidding that is a beautiful presentation! I have never actually ever had or made panne cotte – I always have meant to, but I never think of desserts like this until it’s time for company – and thanks to you, I’ll try it! Thanks for bringing this to Fiesta Friday and Happy New Years~I’ll be pinning this to the FF board, just in case no one has yet!


    • milkandbun says:

      You can see now how it’s easy to prepare, and you may do that a day or two ahead! You can also vary the fat content in panna cotta, I mean you can use less fatty cream or even yogurt; but believe me nothing can beat the pure taste of good fatty cream😁😄

  5. Pingback: Coconut panna cotta | milkandbun

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