Soft, silky cream infused with melted Swedish Juleskum, naturally turning the panna cotta a delicate pink while filling it with the unmistakable strawberry flavour of Sweden’s favourite Christmas foam Santas. Finished with softly whipped cream, fresh raspberries and one Juleskum Santa on top, the Swedish Cravings Signature Skumtomtepannacotta transforms one of Sweden’s most nostalgic Christmas candies into a surprisingly elegant dessert.
Few Swedish Christmas desserts sound quite as questionable on paper as Skumtomtepannacotta. You take a handful of pink-and-white foam Santas, melt them into warm cream and place the mixture in the refrigerator. A few hours later, you somehow have a beautifully smooth, softly set panna cotta.
The reason it works is surprisingly simple. Juleskum already contains gelatine, together with sugar, strawberry flavour and colour. As the candies melt into the cream, everything needed to flavour, sweeten and set the panna cotta is already there.
At Swedish Cravings, we wanted to keep everything that makes the classic version so wonderfully easy while refining a few small details. A little vanilla rounds out the cream, a tiny pinch of sea salt balances the sweetness, and fresh raspberries add just enough acidity to keep the finished dessert light and fresh.
The result is creamy, softly set and unmistakably Juleskum. It still feels playful and nostalgic, but elegant enough to serve after Christmas dinner.
The Story Behind Skumtomtepannacotta
Juleskum has become one of those products that immediately signals Christmas in Sweden. The familiar pink-and-white foam Santas return to shops every year as December approaches, finding their way into candy bowls, offices, Christmas parties and homes across the country.
Soft, airy and strawberry flavoured, they are instantly recognisable to generations of Swedes. Eventually someone discovered that melting Juleskum into cream created something entirely different: a simple panna cotta where the candy itself provides the sweetness, flavour, colour and gelatine needed to set the dessert.
What sounds slightly ridiculous turns out to work remarkably well.
Today, Skumtomtepannacotta has become a popular modern Swedish Christmas dessert. It feels nostalgic enough for anyone who grew up eating Juleskum, but still looks beautiful enough to serve at a proper Christmas dinner, Advent gathering or glögg evening.
The Swedish Cravings Signature
We don't want to make Skumtomtepannacotta complicated. That would completely miss the point.
Our Signature version simply focuses on the details that make a very simple dessert taste and look a little more refined. We use original Cloetta Juleskum, full-fat whipping cream, just enough vanilla to round out the flavour, a tiny pinch of salt to balance the sweetness and fresh raspberries to bring brightness to the finished dessert.
We also melt the Juleskum slowly rather than boiling the cream aggressively and strain the mixture before pouring it into the glasses. These are small steps, but they create a noticeably smoother panna cotta.
The Juleskum should still remain the star. We are not trying to disguise it or turn it into something overly sophisticated. We are simply giving a wonderfully Swedish Christmas idea a little extra care.
Ingredients
Makes 6 small Skumtomtepannacotta
Swedish Cravings Juleskum Panna Cotta
- 100 g Cloetta Juleskum Original
- 500 ml whipping cream
- ½ tsp vanilla bean paste
- Small pinch of fine sea salt
For the Topping
- 100 ml whipping cream
- Fresh raspberries
- 6 Cloetta Juleskum Original Santas
Optional:
- Small amount of crushed freeze-dried raspberry
Instructions
Step 1 – Prepare the Juleskum
Measure 100 g Juleskum Original and cut the foam Santas into several smaller pieces using clean kitchen scissors or a sharp knife.
They do not need to look neat because they are going to melt completely. Cutting them first simply helps them dissolve faster and more evenly, which means the cream needs less time over the heat.
Step 2 – Warm the Cream
Pour the 500 ml whipping cream into a medium saucepan and place over medium-low heat.
Warm the cream slowly until it is steaming and just beginning to approach a gentle simmer. Do not allow it to boil aggressively. Gentle heat is enough and helps keep the cream smooth while the Juleskum melts.
Step 3 – Melt the Juleskum
Reduce the heat to low and add the chopped Juleskum to the warm cream.
Stir slowly with a silicone spatula or wooden spoon. The candies will first soften and swell slightly before gradually disappearing into the cream.
Continue stirring until the Juleskum has completely dissolved and the mixture is smooth, pale pink and slightly thicker. There should be no visible pieces of candy remaining.
Once the Juleskum has been added, avoid boiling the mixture hard. Low, steady heat is all you need.
Step 4 – Add the Swedish Cravings Signature Touch
Remove the saucepan from the heat and stir in the vanilla bean paste and a small pinch of fine sea salt.
The vanilla should remain subtle. It is there to soften and round out the flavour of the cream rather than compete with the strawberry Juleskum.
The salt should be almost impossible to identify on its own. Its job is simply to balance the sweetness and give the dessert a little more depth.
Step 5 – Strain the Panna Cotta
Pour the warm mixture through a fine-mesh sieve into a clean measuring jug.
This removes any tiny unmelted pieces, excess bubbles or surface skin and gives the panna cotta a noticeably smoother finish.
Do not press the mixture aggressively through the sieve. Allow it to flow naturally.
Step 6 – Pour into Serving Glasses
Divide the panna cotta evenly between 6 small glasses, dessert bowls or ramekins.
Transparent glasses work particularly well because the soft pink colour becomes part of the presentation.
Leave a little room at the top for the whipped cream and decoration. If any bubbles remain on the surface, gently pop them with the tip of a spoon.
Step 7 – Chill
Allow the glasses to cool briefly at room temperature before transferring them to the refrigerator.
Chill for at least 3–4 hours, although 4–6 hours gives an even better texture. You can also prepare the panna cotta the evening before and refrigerate it overnight.
The panna cotta should be completely cold and softly set before decorating.
The Swedish Cravings Signature Texture
A good Skumtomtepannacotta should be soft, creamy and silky, not stiff or rubbery.
When you place a spoon into the glass, the panna cotta should yield easily while still holding its shape on the spoon. It should feel smooth and delicate in the mouth, with the strawberry flavour clearly present without becoming overpoweringly sweet.
That is also why we prefer to serve this recipe directly in glasses rather than making the panna cotta firm enough to unmould. The softer texture is much more luxurious.
Step 8 – Prepare the Whipped Cream
Just before serving, pour 100 ml whipping cream into a cold bowl and whisk until softly whipped.
Stop as soon as the cream forms gentle peaks. The topping should feel light and soft rather than stiff.
The panna cotta underneath is already rich, so the cream should add freshness and contrast rather than another heavy layer.
Step 9 – Decorate
Spoon a small amount of softly whipped cream onto each chilled panna cotta and add 2–3 fresh raspberries.
Finish each glass with one Juleskum Santa and, if desired, a very light dusting of crushed freeze-dried raspberry.
Keep the decoration simple. Pale pink panna cotta, soft white cream, fresh red raspberries and one slightly ridiculous little foam Santa sitting proudly on top creates exactly the balance we want: playful, festive and still elegant.
Why Juleskum Sets the Panna Cotta
Traditional panna cotta normally requires cream, sugar and added gelatine. Skumtomtepannacotta works differently because Juleskum already contains gelatine.
When the foam Santas melt into the warm cream, their gelatine dissolves together with the sugar, strawberry flavour and colour. As the mixture cools in the refrigerator, that gelatine begins setting the cream.
That is why the classic recipe can be made with essentially just Juleskum and whipping cream. No additional gelatine sheets or powder are required because the Christmas candy has already done the work for you.
Why We Use 100 g Juleskum
The balance between Juleskum and cream matters.
Using approximately 100 g Juleskum with 500 ml whipping cream gives the panna cotta enough gelatine to set softly while keeping the sweetness under control.
Adding considerably more Juleskum would create a stronger candy flavour, more sweetness and a firmer texture. We want the dessert to taste unmistakably of Juleskum while still retaining the delicate creaminess associated with panna cotta.
Sometimes more Christmas candy is not actually better.
At least not inside the saucepan.
Why We Add Vanilla
Vanilla and cream naturally work beautifully together, but restraint is important in this recipe.
Only ½ teaspoon is needed. You should not taste vanilla before you taste the Juleskum. Instead, it should sit quietly in the background and make the strawberry flavour feel softer and more rounded.
The Juleskum remains the main character.
Why We Add a Pinch of Salt
Sweet desserts often benefit from a tiny amount of salt, particularly when one of the main ingredients is already very sweet.
The salt does not make the panna cotta taste salty. Instead, it sharpens the flavour slightly and prevents the sweetness from becoming flat.
Use only a small pinch.
Why We Strain the Mixture
You could pour the panna cotta directly from the saucepan into the glasses and it would still work.
But passing the mixture through a fine sieve takes less than a minute and helps produce a smoother texture, cleaner surface and more polished presentation.
It also catches any tiny pieces of Juleskum that may not have completely dissolved.
For such an easy dessert, it is a very small extra step with a noticeable result.
Serving the Swedish Christmas Way
Skumtomtepannacotta works beautifully at the end of a traditional Swedish Christmas meal.
After a julbord filled with julskinka, meatballs, prinskorv, Janssons frestelse, herring, gravlax, cheese and crispbread, nobody really needs an enormous dessert.
That is one reason we prefer serving the panna cotta in small glasses. The portion is rich enough to feel special without becoming heavy after a large Christmas dinner.
Serve it cold directly from the refrigerator, preferably alongside freshly brewed coffee.
Perfect for Advent & Glögg Evenings
This dessert is also ideal for Advent gatherings and glögg evenings because almost all the work can be done ahead of time.
Prepare the panna cotta earlier in the day or the evening before, keep the glasses refrigerated and add the toppings shortly before serving.
There is no baking, no complicated timing and nothing that needs to be prepared while your guests are sitting at the table.
December already contains enough things to organise.
Dessert does not need to be one of them.
The Swedish Cravings Signature Secrets
Simple recipes depend heavily on small details, and our favourite way to make Skumtomtepannacotta is to keep those details under control.
- Use original strawberry Juleskum.
- Cut the candy into smaller pieces before melting.
- Warm the cream gently.
- Avoid aggressively boiling the mixture.
- Make sure the Juleskum completely dissolves.
- Use vanilla sparingly.
- Add only a tiny pinch of salt.
- Strain before pouring.
- Serve in small glasses.
- Allow plenty of time to chill.
- Whip the topping cream softly.
- Use fresh fruit to balance the sweetness.
- Decorate shortly before serving.
None of these changes makes the recipe complicated. Together, however, they create a smoother and more balanced dessert.
Why Fresh Raspberries Work So Well
Juleskum Original has a sweet strawberry flavour, while fresh raspberries bring the acidity that the dessert otherwise lacks.
That slightly tart freshness cuts through the cream and makes every spoonful feel lighter.
The colour combination also works beautifully: pale pink panna cotta, white cream, deep red berries and the familiar pink-and-white Juleskum Santa.
Fresh strawberries can also be used, but raspberries usually provide a sharper contrast to the sweetness.
Swedish Cravings Tips
- Use full-fat whipping cream for the smoothest texture.
- Cut the Juleskum before melting.
- Keep the heat gentle.
- Stir regularly while the candy dissolves.
- Do not add extra sugar.
- Do not add additional gelatine unless you deliberately want a much firmer dessert.
- Keep the vanilla subtle.
- Strain the mixture before pouring.
- Give the panna cotta plenty of refrigerator time.
- Prepare it the evening before if convenient.
- Decorate only shortly before serving.
- Keep the whipped cream soft rather than stiff.
- Save enough Juleskum for decorating the glasses.
And perhaps the most important practical advice: do not leave the open Juleskum tub beside you while cooking if you still need 100 g for the recipe.
The margin for error becomes surprisingly small.
Christmas Variations
Juleskum & Polkagris
For an even stronger Swedish Christmas character, sprinkle a very small amount of finely crushed polkagris over the whipped cream.
The peppermint gives the sweet strawberry panna cotta a fresh contrast.
Use it sparingly so it remains a little accent rather than taking over the dessert.
Juleskum & Pepparkaka
Crush a crisp Swedish pepparkaka and sprinkle a small amount over each panna cotta just before serving.
The ginger, cinnamon and crunchy texture work particularly well with the soft cream and strawberry flavour.
Add the crumbs at the last moment so they remain crisp.
Juleskum & Lingon
For a sharper and slightly more grown-up variation, spoon a few lightly sweetened lingonberries over the whipped cream.
Their acidity cuts beautifully through the sweetness and makes this version especially good after a rich Christmas dinner.
Juleskum & White Chocolate
Add a few fine shavings of white chocolate immediately before serving.
Keep the amount restrained because the panna cotta is already sweet. The chocolate should provide a little extra richness rather than becoming another dominant flavour.
Can I Use Other Juleskum Flavours?
Yes.
Cloetta regularly releases seasonal Juleskum flavours, and the same basic method can be adapted to other varieties.
Different versions will naturally produce different colours and flavours, so the finished panna cotta may not taste like the classic strawberry version.
For the traditional Skumtomtepannacotta most Swedes recognise, we recommend Juleskum Original.
Can I Make It Alcohol-Free?
The recipe is already alcohol-free.
It contains Juleskum, cream, vanilla and salt, making it an easy dessert for a Christmas table shared by both children and adults.
Can I Make It Lactose-Free?
Yes.
Use a lactose-free whipping cream with approximately the same fat content as regular whipping cream.
Because the setting comes from the gelatine in the Juleskum, the dessert should behave very similarly.
Is Skumtomtepannacotta Vegetarian?
No.
Cloetta Juleskum Original contains gelatine, so the traditional recipe is not suitable for vegetarians or vegans.
Can I Make It the Day Before?
Absolutely.
Skumtomtepannacotta is actually an excellent make-ahead Christmas dessert.
Prepare and refrigerate the panna cotta the day before, then add the whipped cream, berries and Juleskum shortly before serving.
This gives the panna cotta plenty of time to set and leaves almost nothing to do when your guests arrive.
What If My Panna Cotta Hasn't Set?
Give it more time first.
A panna cotta that still feels loose after two hours can be beautifully set after four or five hours.
Make sure the Juleskum completely dissolved and that the dessert has become thoroughly cold.
Remember that this recipe is intentionally softly set. It should not have the firm texture of jelly.
What If My Panna Cotta Is Too Firm?
Using too much Juleskum relative to the cream can create a firmer set.
For the texture we prefer, use:
100 g Juleskum + 500 ml whipping cream
Serving the panna cotta in glasses also means there is no need to make it excessively firm simply so it can hold itself upright after unmoulding.
Can I Double the Recipe?
Absolutely.
For approximately 12 small servings, use:
- 200 g Juleskum Original
- 1 litre whipping cream
- 1 tsp vanilla bean paste
- 2 small pinches of fine sea salt
Follow exactly the same method using a larger saucepan.
Make sure you have enough refrigerator space for all the glasses before you begin.
This is one of those lessons best learned theoretically rather than after the saucepan is already full.
Storage
Keep Skumtomtepannacotta refrigerated.
The undecorated panna cotta can be prepared 1–2 days ahead for the best flavour and texture. Once completely cold, cover the glasses so they do not absorb other aromas from the refrigerator.
Add whipped cream, berries and Juleskum shortly before serving. Once decorated, the desserts are best enjoyed the same day.
We do not recommend freezing panna cotta because freezing and thawing can damage its smooth, creamy texture.
Shop Authentic Swedish Juleskum
The most important ingredient is, unsurprisingly, Cloetta Juleskum Original.
At Swedish Cravings, you can order our Cloetta Juleskum Original 720g large tub, giving you plenty for making Skumtomtepannacotta as well as filling the Christmas candy bowl.
A large tub is perfect for:
- Skumtomtepannacotta.
- Christmas parties.
- Advent gatherings.
- Christmas candy bowls.
- Christmas movie nights.
- Swedish care packages.
- Eating several while supposedly measuring out the recipe.
One batch requires only 100 g, so there is plenty left for Christmas.
Choose the size that suits you:
Cloetta Juleskum Original 720g – Large Tub
Perfect if you’re making panna cotta for Christmas, filling the candy bowl and fully accepting that quite a few Santas may disappear before dessert is made.
Shop Cloetta Juleskum Original 720g →
4 x Cloetta Juleskum Original – 4-Pack
A convenient option if you want Juleskum for several Christmas recipes, gifts, Advent weekends or simply want a few bags safely stored away for December.
Shop 4 x Cloetta Juleskum Original →
One batch of our Skumtomtepannacotta uses 100g Juleskum, so either option leaves you plenty for decorating the desserts – and, more importantly, eating straight from the bag.
More Swedish Christmas Favourites
Complete your Swedish Christmas table with authentic favourites such as:
- Glöggkryddor.
- Julmust.
- Pepparkakor.
- Grötris for risgrynsgröt.
- Swedish chocolate.
- Christmas candy.
- Marzipan.
- Swedish coffee.
- Christmas gift boxes.
A Swedish Christmas is rarely defined by one single dish or product. It is the combination of familiar flavours, smells and traditions that return to the table every December.
A Taste of Swedish Christmas
Some Christmas desserts require complicated pastry, exact temperatures, several bowls and half an afternoon in the kitchen.
Skumtomtepannacotta begins with melted foam Santas.
And somehow, that is enough.
Juleskum, cream, a little vanilla and fresh raspberries create a dessert that is soft, pink, nostalgic and unmistakably Swedish. It takes something familiar from the Christmas candy bowl and transforms it into something elegant enough to serve after dinner without losing the playful character that made Juleskum special in the first place.
That is exactly why the recipe works so well. It does not try to become overly sophisticated. It simply takes a slightly ridiculous Swedish idea and proves that it can also be genuinely delicious.
Happy Christmas, smaklig måltid, and welcome to the taste of Sweden.
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