Milk Chocolate Panna Cotta with Blood Oranges and Pistachios

Well, I don’t know how things are looking in your neck of the woods, but around here, they’re all bright and sunshine, despite what Punxsutawney Phil’s shadow said. I mean, yes, it’s cold. Oh wow, it’s cold. However, I do wake up to rays of streaming daylight now, and my drive home happens just as the sun sets, and this weekend’s temps are projected to be in the 50s.

Milk Chocolate Panna Cotta with Blood Oranges and Pistachios | Foodal

Actually, February’s looking better than ever, wooing me with the anticipation of springtime. My eyes have stopped itching, so I can wear my contacts again. LOST is back. I have the day off tomorrow. And, yesterday, I bought 250 white bakery boxes for less than $35, through some online wholesaler that beat all the competition.

As far as the 250 bakery boxes—I probably should explain, shouldn’t I?—I have a few secret plans in the works, and I’ll tell you about them as soon as things are more finalized. For now, though, just know big things are brewing, and cross your fingers for me. Please? The very idea—or really, the possibilities before me—make me giddy with excitement. I don’t want to jinx anything.

Now, since it’s a little mean to tease you like that and also because you were all so nice about my lumpy hummus made with canned chickpeas and no tahini, I feel I ought to give you something in return. You’ve earned it. So I will.

And boy, this is something. Panna cotta.

Doesn’t the name panna cotta just sound pretty?

It makes me feel like I’m wearing a black dress and sitting at a table with a linen table cloth. Yet it’s not pretentious: It’s true you could serve panna cotta at a dinner party to oohs and ahs, but it’s equally lovely on a small plate while you watch T.V. in your pajamas.

The name comes from an Italian phrase that means “cooked cream,” and, essentially, that’s what it is: a blend of heated cream, milk and sugar, in this case also with chocolate; mixed with gelatin and water, chilled overnight.

An eggless custard that’s silky smooth, panna cotta came to me by sheer accident. As the owner of two fresh blood oranges (I can’t resist new produce when it’s in front of me), I Googled recipes that would use them up, without requiring me to buy any more, and I found this: chocolate panna cotta with blood oranges and pistachios.

A chocolate panna cotta on a white, ceramic plate | Foodal

Desserts like these invite elaborate presentation, so if you make it, you may as well comply.

When you do, I offer these suggestions, based on my experience: 1) Don’t use long, skinny containers, even if they are pretty glasses. Panna cotta is a light, wobbly dessert (think Jell-O), and if it’s to hold up properly, it needs a substantial circumference at its base.

Look for short, fat glasses or handy little ramekins. 2) When you mix up the custard to chill, go ahead and slice up your blood oranges and chop up the pistachios, too. The next day, when you’re loosening panna cotta onto plates, you’ll be glad to have the prep work behind you.

This dessert is as lovely to look at as it is to say.

And taste? Spoon a bit into your mouth, the silky chocolate cream blending with bits of salted pistachios and tart oranges on your tongue, a mixture of salty and sweet flavors, and you’ll be hooked.

While panna cotta may not be the kind of thing you’d eat buckets of (as certain versions of gelato could be, let’s say), it is the kind of thing that packs beauty with flavor and that leaves you feeling refreshed, not overloaded, when you’re done.

Celebrate February with it or, celebrate the fact that it’s Wednesday. Heck, celebrate a bunch of white boxes. The choice is yours.

The Recipe

Milk Chocolate Panna Cotta with Blood Oranges and Pistachios | Foodal
Milk Chocolate Panna Cotta with Blood Oranges and Pistachios
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Milk Chocolate Panna Cotta with Blood Oranges and Pistachios | Foodal
Milk Chocolate Panna Cotta with Blood Oranges and Pistachios
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
  • canola oil
  • 1 cup milk,
  • 2 1/4 teaspoons unflavored gelatin
  • 2 cups whipping cream
  • 1/2 cup sugar
  • 6 ounces milk chocolate chips or chopped chocolate
  • 2 blood oranges peels and pith removed, cut into segments
  • 1/3 cup shelled salted pistachios roughly chopped
  1. Brush your glasses, ramekins, or custard cups very lightly with canola oil and set aside.
  2. Pour milk into a medium bowl. Sprinkle gelatin over the milk and let stand until gelatin softens, about 5 minutes.
  3. Meanwhile, stir whipping cream and sugar together in a heavy medium saucepan over medium-high heat until sugar dissolves.
  4. Bring to a boil, then remove from heat. Add chocolate and whisk until melted.
  5. Whisk warm chocolate mixture into milk mixture in bowl and stir until completely dissolved.
  6. Pour into cups, cover, and refrigerate for at least 6 hours.
  7. When ready to serve, run a knife around the inside edge of the cups to loosen panna cotta, then turn them out onto plates and garnish with oranges and pistachios.


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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn,, Everyday Health, Better Homes & Gardens,, Food News Journal, Food52, Zeit Magazine, Chew the World,, Babble,, Parade, Foodista, Entrepreneur and Ragan PR.

10 thoughts on “Milk Chocolate Panna Cotta with Blood Oranges and Pistachios

  1. Looks awesome.

    I’m very excited to hear more about these bakery boxes. I’m hoping it involves mailing me a cake. That would really make my February.

  2. i adore panna cotta! and the fact that it does take much time to create such a gorgeous looking and tasting dessert is a plus. i went thru a panna cotta craze this past summer and as a result, i have a lot of gelatin packets hanging around. i just might make use of it this week. 🙂

    looking forward to hearing about what you’re up to…

  3. What a gorgeous picture! Where did you learn how to take such good photo pictures? Is there a web site that you recommend? Mine never look anything like yours. I know that if I used natural light, it would probably make a big difference. But I’m not always cooking when the sun is shining.

    This looks fantastic, and highly classy without being too hard. I’ll be making it sometime soon!

  4. Thank you for your kind comments on my blog. I too am itching for spring. We have a local marmot who apparently, according to our illustrious newspaper, didn’t see his shadow, so I’m taking that as more of a local prediction of an early spring. Your chocolate Panna cotta looks so tempting. I love the visual contrast with the pistachios. I bet the textural contrast was a winner too.

  5. Shari, Thanks! News about the boxes sometime soon.

    Nick, Hey, how cool would it be if we started a food-blogger chain of mailings? I send you a cake, you send someone cookies, they send someone else a banana bread? I’m just saying, I’m in anytime.

    Lan, I’d love to hear about your panna cotta craze. What was your favorite out of it?

    DD, I was SO excited to taste a blood orange for the first time. It’s not surprising that I liked it, since it’s citrus and all. But I really liked it very much. It’s FAB with salty pistachios and silky chocolate custard.

    Rae, I bet you would!

    I hope I won’t disappoint, Gemma. Sometime soon, fingers crossed.

    Jennifer, Aw, you’re nice. I have to say I feel SO inadequate to give any advice on photo-taking, but mainly it is about natural light. (which is near impossible when you have a normal job, I know) I try to schedule times to photograph stuff during daylight – alternatively, I take pictures on a white tablecloth next to a white backdrop with the Tungsten setting on my camera. And using the macro setting is good. Hope that’s helpful!

    Joie de vivre, Now that’s hopeful. Anything – anywhere – that says spring is coming? Good in my book.

  6. fave panna cotta: two layers of goodness. one layer of just gently sweetened cream and the top layer of dark espresso jello. reminded me of a vietnamese coffee called ca phe sua da.

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