Creme Fraiche Panna Cotta Recipe with Strawberries
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.
As a child, I was addicted to eating strawberries topped with whipped cream, so fittingly, this creme fraiche strawberry panna cotta recipe is my new favorite dessert. It's strawberries and cream for adults, or fancy people. This recipe is adapted from Suzanne Goin's Sunday Suppers at Lucques cookbook.
8 - 4oz Ramekins
1/2 cup cold whole milk
3½ teaspoons unflavored gelatin (one 1/4 ounce packet)
3 cups heavy cream
6 tablespoons granulated sugar
1/2 cup + 2 tablespoons creme fraiche
1 pound fresh strawberries
Vegetable oil as needed for ramekins
1. Combine the milk and gelatin in a large bowl.
2. Combine the sugar and heavy cream in a medium saucepan and bring to a boil. Once the cream and sugar mixture begins the boil, take it off the heat and let it sit for a few minutes.
3. While you wait for the cream to boil, lightly oil your ramekins with a little vegetable oil. This will help release the panna cotta from the molds when finished for serving. You can use cups if you don't have ramekins or a large bowl and serve it family style (although you may be tempted to just make it in a large bowl and eat it all yourself).
4. After your cream mixture has rested for a minute or two, slowly whisk it into the bowl of milk and gelatin from step 1, then whisk in the creme fraiche.
5. Once fully mixed, carefully ladle the panna cotta into the ramekins. Cover the ramekins with plastic wrap and chill them in your fridge for at least 3 hours until the panna cotta has set.
6. Trim and clean your strawberries, then evenly sprinkle about a tablespoon of sugar over them in a large bowl. Cover the strawberries with plastic wrap and put them in the fridge.
This will macerate your strawberries, which will help release their natural juices as well as impart additional sweetness into the fruit. You can do this as little as 10 minutes before your panna cotta is ready to serve, or you can macerate the strawberries during the same time it takes for the panna cotta to set, which will result in more strawberry juice good-ness.
Once your panna cotta has set, you can run a knife around the ramekins and invert it onto a platter, and serve it with the strawberries and juices. Or you can leave the panna cotta in the ramekins if you plan on taking a pretty picture of it.
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