Creme Fraiche Panna Cotta With Strawberry Mousse And Puree

  1. For the Panna Cotta:
  2. 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.
  3. 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.
  4. Then add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.
  5. For the strawberry mousse:
  6. In a separate bowl sprinkle gelatin over 1 tablespoon cold water. Set aside and allow it to bloom.
  7. 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.
  8. 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.
  9. For the strawberry puree:
  10. 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.
  11. Serve topped with fresh strawberry slices.
  12. 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)

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