This strawberry panna cotta recipe is an extremely easy dessert to make, and it's so delicious that all your friends will be convinced you trained for years under a 3-star chef to learn this recipe. Panna Cotta means "cooked cream" in Italian, and is made as described by simply cooking cream with the addition of sugar and gelatin. Creme fraiche is the secret ingredient to this panna cotta recipe which adds a nice twist, as it lends a subtle tart flavor to the dessert, giving it much more complexity and character. Macerated strawberries are added to the final product, which provide extra sweetness and fruit.
I used to buy creme fraiche until I discovered how easy and simple it was to make it myself. If you're having difficulty trying to find a store where you can buy creme fraiche, you'll be pleased to learn that you can easily make it yourself with just two ingredients - heavy cream and buttermilk. This homemade creme fraiche recipe is a million times better than store bought and is so simple that I hardly consider it a "recipe." Once you learn how to make creme fraiche, you'll never go back to that inferior store bought stuff.
When I saw the beautiful rows of asparagus at my local farmer's market this weekend, I knew I had to make this recipe from Sunday Suppers at Lucques by one of my favorite California Chefs, Suzanne Goin. Grilled asparagus, sliced prosciutto, and a whole grain mustard crème fraîche sauce join together in this simple spring recipe making a perfect appetizer to dazzle guests at your next party.