Four ramekins of creme fraiche panna cotta on a peach surface.

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

White chocolate crispy balls spread out. — Here are the White Chocolate Crispy Balls we used in this recipe.

Oval fluted ramekins, a set of four on a yellow background. — Here is the set of four oval ramekins we used in the images.

Looking for more creamy dessert recipes, here are a few more to choose from:

A goat cheese and yogurt cheesecake drizzled with honey with extra plates. — Goat Cheese and Yogurt Cheesecake

Three cups of banana pudding and one with a spoon in it. — Classic Banana Pudding

Creamy No Bake Peanut Butter Pie close up with a slice taken out so you can see the inside. — Creamy No Bake Peanut Butter Pie

Click here for more Dessert Recipes!

A close up of creme fraiche panna cotta with a spoon and bites taken out.

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Crème Fraiche Panna Cotta

5 from 1 vote

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RECIPE BY Teri & Jenny

Prep Time: 15

Cook Time: 10

Chill Time: 4

Total Time: 4 25

Servings: 6

EQUIPMENT

▢
6 4-ounce ramekins

INGREDIENTS

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.

Calories: 280kcal Carbohydrates: 20g Protein: 4g Fat: 21g Saturated Fat: 13g Cholesterol: 72mg Sodium: 56mg Potassium: 119mg Sugar: 19g Vitamin A: 808IU Vitamin C: 1mg Calcium: 100mg Iron: 1mg