I know I said earlier in the week that these sopapillas are the easiest to make, but really, in terms of easy recipes, this creme fraiche panna cotta is nearly unbeatable.
I would seriously almost say that it’s so easy I kept forgetting I was even going to make it. It’s kind of sad. I kept saying to myself “OH YEAH KARLY YOU NEED TO MAKE THIS WTF” and then two seconds later I would forget again.
The first time I ever tried panna cotta was when I worked for a fancy Italian eatery up in the Minneapolis metro. It was the most luscious dessert, and it sat upon a vanilla cream sauce with a chocolate truffle on top and omg I swear, best ever.
IT WAS SO GOOD.
And then I never had one again.
Clearly I’ve rectified that situation, so we can move on with these easy recipes, because I know that is what you love. I know I love it.
If you are unfamiliar with creme fraiche, or crème fraîche if you’re feeling fancy, it’s similar to sour cream but less sour, and it has a higher fat content and no added thickeners.
Anyway, it works really well in panna cotta, because it’s nice and rich, with a light flavor that is easy to mold, like in this case, I wanted a lemony brightness, and boy did it deliver.
Also, how freaking cute are these little Weck Tulip Jars?! I am obsessed. They are so cute, and little, and perfect for panna cotta! I divided the panna cotta between the six jars, which left me plenty of room to add the mango syrup and macerated strawberries.
Dessert perfection, my friends.
For the Panna Cotta
For the Macerated Strawberries
- 1 lb Fresh Strawberries hulled and chopped
- 1 tsp Fresh Rosemary chopped
- 2 Tbsp Sugar
- In a small dish, mix together gelatin and cold water. Set aside for about 5 minutes.
- In a medium saucepan, add heavy cream, vanilla, maple syrup, lemon zest, and salt. Heat the mixture until warm, but not hot or boiling. Stir in gelatin until completely dissolved, then remove from heat and let cool for 5 minutes. Add creme fraiche to a large mixing bowl, then slowly whisk in cream mixture until smooth. Divide mixture evenly between six jars. Chill for at least 4 hours.
- While the panna cotta chill, in a large bowl, mix together the strawberries, rosemary, and sugar. Let sit at room temperature for at least 30 minutes, or until the juices are released.
- When ready to serve panna cotta, add one tablespoon of the mango syrup to each jar, then scoop a heaping spoonful of macerated strawberries on top of each panna cotta jar. Enjoy.