Creme Fraiche Panna Cotta with Strawberry Mousse and Puree

Creme Fraiche Panna Cotta with Strawberry Mousse and Puree

Creme Fraiche Panna Cotta

I don’t care much for sweets but I do thoroughly enjoy a good panna cotta, creme brulee and cheesecake every so often. Notice a pattern here? Maybe it’s just the silky velvety consistency that I’m drawn too. It really doesn’t get smoother than panna cotta. Traditionally made with cream, milk, sugar and gelatin this time I went for panna cotta with a twist – the twist being creme fraiche (which I recently discovered when making a Valentine’s Day creme fraiche cheesecake). The result – a denser richer panna cotta than the standard but one that pairs perfectly with an airy strawberry mousse and strawberry puree. I’ve made panna cotta dozens of time since Daring Bakers first introduced me to it and I’ve noticed that going lighter on the gelatin and omitting honey produces the wibbly wobbly delicate panna cotta, whereas honey in place of almost all the sugar yields a slighter richer and less fragile dish, and the addition of the creme fraiche creates an even more solid dessert with a slightly tangy taste. Overall a delicious and sophisticated looking dessert.

4.0 from 1 reviews
Creme Fraiche Panna Cotta with Strawberry Mousse and Puree
 
Prep time
Total time
 
A silky smooth velvety dessert
Author:
Serves: 4
Ingredients
  • ¾ cup heavy cream
  • 3 tablespoons sugar
  • 1 vanilla bean, split and scraped
  • 1 teaspoon gelatin
  • ⅓ cup creme fraiche
  • For the strawberry mousse::
  • 1 cup strawberry puree (about 8 ounces strawberries)
  • 1 tablespoon sugar
  • 1 teaspoon gelatin
  • ½ cup heavy cream
  • For the strawberry puree::
  • ⅓ cup strawberry puree (about 3 ounces strawberries)
  • 4 teaspoons sugar
Instructions
  1. Panna Cotta: Add 1 tablespoon cold water to a bowl and evenly sprinkle 1 teaspoon gelatin over the water to allow it to bloom. In a pot combine heavy cream, sugar and vanilla, over medium heat bring to almost boiling, stirring occasionally, and remove from heat. Add cream mixture to the gelatin and whisk to combine. Strain the mixture to remove the vanilla bean solids and allow to cool to room temperature. Add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.
  2. Strawberry Mousse: In a separate bowl sprinkle gelatin over 1 tablespoon cold water. In a pot heat 1 cup strawberry puree with 1 tablespoon sugar, stirring occasionally until sugar dissolves. Remove from heat and add the gelatin, whisking until dissolved - let cool to room temperature. In a separate bowl beat heavy cream until soft peaks form. Fold whipped cream into the strawberry puree using a plastic/rubber spatula. Pour mousse evenly over the 4 panna cotta glasses, using a spoon to even it out. Refrigerate.
  3. Strawberry Puree: Add strawberry puree and sugar to a pot and over low heat stir until sugar dissolves. Remove from heat, cool to room temperature and evenly pour over the 4 panna cotta mousse glasses. Refrigerate. Serve tops with fresh strawberry slices.

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Comments

      • says

        Tried it last Saturday and it’s such a perfect summer treat. I made it together with my friends and we were all thrilled as we tasted it. It’s so perfect and so fresh. Thanks so much for that wonderful recipe…we really enjoyed it. :)

        • Vicky says

          I’m so glad you enjoyed it! I love hearing from people who have tested out my recipes – it’s always great to hear that it came out well! There are so many different ways to make panna cotta so if you liked this one I would encourage you to test out more panna cotta recipes!

  1. Lauren says

    It says 1tbsp of gelatin (I’m in England) does this mean 1 sheet of gelatin in cold water or some kind of powers weed gelatin ?

    • Vicky says

      I used powdered gelatin so it means 1 tablespoon of powdered gelatin. I have never used gelatin sheets so am not familiar with that but according to this post: http://www.nigella.com/kitchen-queries/view/Gelatine-Leaves-to-Powder-Conversion/2376 this is the conversion For Knox gelatine (which is the one I used) a 1/4-ounce (7g) envelope contains 2 1/4 to 2 1/2 teaspoons powder and sets 2 cups liquid. So one envelope will be the equivalent of 6 sheets of UK gelatine. So I used a little bit more than 1 envelope but let’s say 1, so you should just 6-7 sheets. Hope that helps!

      • Lauren says

        I’m a little confused on which is for the mousse and which is for the pureé please reply asap I’m making it now.

        • Vicky says

          this part is for the mousse:
          1 cup strawberry puree (about 8 ounces strawberries)
          1 tablespoon sugar
          1 teaspoon gelatin
          ½ cup heavy cream

          this part is for the puree:
          ⅓ cup strawberry puree (about 3 ounces strawberries)
          4 teaspoons sugar

          Hope that helps!!

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