Email this recipe to a Friend!

creme_fraiche_panna_cotta Today we have one of my all time favorite desserts, PANNA COTTA…but today we’ve stirred a little creme fraiche into the mix for a creamy texture and a slightly “sour” flavor. I love panna cotta because it’s such a simple dessert, but so so yummy. I really love the soft texture. We’ve used sheet gelatin in our recipe today, because I’m partial to it….powdered gelatin has always weirded me out…the smell, the texture after its blooms…BUT I know it’s also easier to find at the supermarket, so I’ve provided measurements/instructions for using both!

This is also a really great dessert for this time of year because it required no oven use and minimal stove top use, plus it’s really a simple, blank canvas, ready for you to put your own creative touches to; whether that means by way of fruit coulis, salted caramel sauce, or a little fresh fruit and nuts, like we’ve done today. I love using fresh fruit to top panna cotta and since blackberries are huge, sweet and juicy right now they’re perfect with this rice and creamy panna cotta! I also like the crunch and light flavor that the pistachios provide. The white chocolate crispy balls aren’t necessary, but we’re kind of obsessed with them over here (as I’m sure you’ve noticed) and throw them ito whatever we possibly can. :)

We hope everyone is keeping cool this summer season and we highly recommend this creme fraiche panna cotta for your next summer dessert inspiration. Enjoy! xx, Jenny creme_fraiche_panna_cotta_recipe

include a photo
include a photo

Crème Fraiche Panna Cotta
Makes 3 cups

Ingredients:
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
2/3 cup crème fraiche
4 sheets gelatin (or 1 tablespoon powdered gelatin)
Garnish:
fresh blackberries
crushed pistachios
white chocolate crispy balls, optional

Directions:
1. Pour milk, cream, sugar, and crème fraiche into a saucepan and whisk until smooth.
2. Place saucepan over medium-low to medium heat and simmer until sugar dissolves, stirring.
3. Fill a mixing bowl with ice water and add gelatin sheets to “bloom”. Once sheets have become soft and pliable, stir them into the milk mixture.
4. Stir until gelatin dissolves.
5. Remove milk mixture from the stove and pour into 6-8 ounce ramekins. Transfer filled ramekins to a baking sheet and place in the refrigerator to set. Allow panna cottas to set up in the refrigerator for at least 4 to 6 hours and up to 2 days.
6. Top with berries, pistachios and white chocolate crispy balls, if using. Serve.

** If using powdered gelatin, bloom in about 1/3 cup of ice-cold water, by sprinkling the powder over the water. After a few minutes you should see the gelatin has absorbed the water and expanded. Stir this into your milk mixture until fully dissolved.

 /   /   /  4 Comments
  1. molly m outerbridge Not Specified Not Specified

    Looking forward to making this Panna Cotta; please tell me where to get the white chocolate crispy balls, or are they homemade?

    • Jenny Park Not Specified Not Specified

      I got mine at whole foods, but you can also find them in some specialty bake supply shops or online!

  2. June @ How to Philosophize with Cake Not Specified Not Specified

    That sounds so refreshing! I’m sure the creamy creme fraiche works wonderfully in here. Love the way you garnished it with the blackberries :)

  3. Julie Not Specified Not Specified

    These are pretty AF(no seriously though, absolutely gorgeous!).

Leave a Reply

Your email address will not be published. Required fields are marked *