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Four ramekins of creme fraiche panna cotta on a peach surface.
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5 from 1 vote

Crème Fraiche Panna Cotta

Prep Time15 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 280kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Nutrition

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