Panna cotta is such a universal dessert that suits any season, whether it’s freezing winter or hot summer. Cold panna cotta being served straight from the fridge with some fresh chopped strawberries is a perfect refreshing dessert for a sunny day; but if you take it out from the fridge a lit bit ahead of time, while quickly prepare super easy but super aromatic topping, like rosemary-scented mandarins, or quick sauté fresh cubed apples in a butter with a pinch of cinnamon and nutmeg – and you have got a nice dessert that warms you up on a cold day.
I have noticed that I make this dessert during cold months here: probably I miss the snow and the white color of panna cotta reminds me winter in my hometown… This time the idea to garnish panna cotta with coconut candies and flakes came to my mind, so I decided to add coconut milk to the mixture instead of using only regular milk or cream.
It looks like a mountain, which is completely covered in snow. Doesn’t, it? and those candies are like small snowballs, that little children make to play in a snow fight.
TIP: If you sprinkle panna cotta with red and pink edible hearts – it can be a lovely dessert to impress your other half on a St.Valentine Day.
I serve panna cotta in glasses, but If you prefer, you can grease cups/ramekins with some oil and pour panna cotta in it, and then when it’s set and firm untold it before serving onto small individual plates.
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?
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… 😉
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.
1 mandarin shortbread cookie per cup (recipe is coming)
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.