Best Creme Fraiche Panna Cotta Recipes

CREME FRAICHE PANNA COTTA JUBILEE STYLE

Steps:

• Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk.
• Once the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche. Strain the mixture and return to the pot. Add the gelatin and stir until dissolved.
• Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours, but it is best to let sit overnight.
• To make the sauce, combine the cherries and their juices, the cherry brandy, and the port in a medium saucepan with low sides, over medium heat. When mixture is hot, remove the pan from the heat and ignite with a long kitchen match. Once the flame subsides, return the pan to medium heat.
• Add the sugar, cinnamon, and the lemon zest and stir until the sugar has dissolved and the mixture starts to thicken, about 3 more minutes. Let the mixture cool to room temperature and serve with the Panna Cotta.

CREME FRAICHE PANNA COTTA

Steps:

• Place milk in large bowl and sprinkle geletin over it and stir to combine. Bring creme and sugar to a boil. Spray molds with pan spray. When the cream mixture comes to aboil, turn off the heat and let it sit a few minutes. Slowly whisk the cream inthe the geletin and then whisk in the creme fraiche. Strain mixture and pour into prepared molds. Chill in the refrigerator until set for at least 3 hours. Unmold using a hot knife. And serve with fruit.

CRÈME FRAÎCHE PANNA COTTA WITH POMEGRANATE MOLASSES

Steps:

• Place 2 tbsp water in small bowl. Sprinkle gelatin over and let stand 5 minutes for gelatin to soften. Bring cream and 2/3 cup sugar just to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and stir until gelatin dissolves, then whisk in crème fraîche. Lightly spray six ¾-cup ramekins or custard cups with vegetable oil spray. Divide crème fraîche mixture among ramekins. Cover and refrigerate until set, about 6 hours. Mix pomegranate molasses with remaining 4 tsp water and remaining 2 Tbsp sugar, stirring until sugar dissolves. (Panna cottas and pomegranate sauce can be made 2 days ahead. Cover panna cottas and sauce separately and keep refrigerated.) Unmold 1 panna cotta onto each of 6 plates. Drizzle with sauce, sprinkle with seeds, and serve.