This is one dessert that I always practise a few times before serving up at a dinner party…’just to be sure’…it really is too good. It would have to be, after pavlova, one of the most impressive desserts I can make with the least amount of effort. So I hope you all give it a try. It is a perfect dome of set cream that can be altered for any flavour combination and is a cinch to make. The ingredients lists is evidence enough, but the steps involved are almost too simple.
I served this crème fraîche pannacotta with keriberris (I saw this berry for the first time at the Carriageworks markets last week! Could this be the next super-food??! Ha. ) as a refreshing dessert to finish off the spring menu for Supper Club. The launch event was made perfect by having some really creative and engaging minds around the table, in the end food is what brings us all together and that is exactly what we are trying to achieve with these events. New friend, old friends, surprise guests all around one table. Its like speed-friend-making!
Ok, you got me! I have just rediscovered crème fraîche everyone. Its been so highly underutilised in my kitchen for years and is back on my radar so I expect to be bringing you more recipes soon that feature a dollop or two of this amazing dairy. We use Pepe Saya crème fraîche because its made locally and with love.
Crème fraîche pannacotta w/ raspberries and saffron honey: Makes 4
300g creme fraiche
75g castor sugar
1.5 leaves of gelatin
1/2 vanilla bean
- In a heavy based sauce pan put the milk, crème fraîche, sugar and vanilla beans. Bring to a light simmer stirring constantly until all the sugar is dissolved.
- Fill a shallow tray with cold water and place the leaves for a few minutes while the crème fraîche mixture cools.
- squeeze all the liquid out of the gelatin leaves and whisk into the crème fraîche mixture.
- Pass the mixture through a fine sieve and then allow to cool for 10min in the fridge. Cooling the mixture helps to keep the vanilla beans suspended in the mixture, its looks great!
- Stir then pour the mixture into 4, lightly oiled, pannacotta moulds or whatever you choose to use.
- refrigerate for 3 hours minimum. To serve remove from the fridge and allow to sit for 25min or you can dip each mould into hot water so it releases from the mould. Slide a butter knife around the pannacotta and flip onto the serving dish.
Serve with berries and some saffron infused honey.
We created Farm to Face because we know that the food we eat has a huge impact on our health and wellbeing, and on the planet! We’re inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.
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