Creme Fraiche Panna Cotta With Strawberry Mousse And Puree
- FOR THE PANNA COTTA:
- 1 Tablespoon Cold Water
- 1 teaspoon Powdered Gelatin
- 3/4 cups Heavy Cream
- 3 Tablespoons Sugar
- 1 whole Vanilla Bean, Split Lengthwise With The Seeds Scraped Out
- 1/3 cups Creme Fraiche
- FOR THE STRAWBERRY MOUSSE:
- 1 teaspoon Gelatin
- 1 Tablespoon Cold Water
- 1 cup Strawberry Puree
- 1 Tablespoon Sugar
- 1/2 cups Heavy Cream
- FOR THE STRAWBERRY PUREE:
- 1/3 cups Strawberry Puree
- 4 teaspoons Sugar
- Optional Garnish: Fresh Strawberry Slices
- For the Panna Cotta:
- Add 1 tablespoon cold water to a medium-sized heatproof bowl and evenly sprinkle 1 teaspoon gelatin over the water and allow it to bloom for a few minutes.
- In a pot combine heavy cream, sugar and vanilla seeds and pod. Heat over medium heat bring to almost boiling, stirring occasionally. Once it almost hits a boil remove pot from heat. Add cream mixture to the gelatin and whisk to combine. Strain the mixture through a sieve into a bowl to remove the vanilla bean solids and allow the mixture to cool to room temperature.
- Then add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.
- For the strawberry mousse:
- In a separate bowl sprinkle gelatin over 1 tablespoon cold water. Set aside and allow it to bloom.
- In a pot heat 1 cup strawberry puree with 1 tablespoon sugar, stirring occasionally until sugar dissolves. Remove pot from heat and add the gelatin, whisking until dissolved. Set pot aside and let the mixture cool to room temperature.
- In a separate bowl beat heavy cream until soft peaks form. Fold whipped cream into the room temperature strawberry puree using a plastic/rubber spatula. Pour mousse evenly over the 4 panna cotta glasses, using a spoon to even it out. Refrigerate.
- For the 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 topped with fresh strawberry slices.
- Recipe Adapted From Lisa Michele
cotta, water, powdered gelatin, heavy cream, sugar, vanilla bean, crueme fraueeche, gelatin, water, strawberry puree, sugar, heavy cream, strawberry puree, sugar
Taken from tastykitchen.com/recipes/desserts/creme-fraiche-panna-cotta-with-strawberry-mousse-and-puree/ (may not work)