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
Looking for more creamy dessert recipes, here are a few more to choose from:
Crème Fraiche Panna Cotta
EQUIPMENT
- 6 4-ounce ramekins
INGREDIENTS
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ⅔ cup crème fraiche
- 4 sheets gelatin or 1 tablespoon powdered gelatin
garnish
- fresh blackberries
- crushed pistachios
- white chocolate crispy balls, optional
INSTRUCTIONS
- Pour milk, cream, sugar, and crème fraiche into a saucepan and whisk until smooth.
- Place saucepan over medium-low to medium heat and simmer until sugar dissolves, stirring.
- 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.
- Stir until gelatin dissolves.
- Remove milk mixture from the stove and pour into 6 4-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.
- Top with berries, pistachios and white chocolate crispy balls, if using. Serve.
NOTES
- *Makes 3 cups Panna Cotta
- ** 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.