Crème Fraiche Panna Cotta Recipe

Bloom gelatin

Sprinkle powdered gelatin over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin blooms and becomes spongy.

Prepare dairy

If using a vanilla bean, split it lengthwise and scrape seeds. In a medium saucepan, combine whole milk, heavy cream, crème fraîche, granulated sugar, vanilla seeds and pod (or 1 tsp extract if using), and salt.

Heat mixture

Warm the dairy mixture over medium heat until steaming and sugar is dissolved, stirring occasionally. Do not boil; small bubbles around the edge are fine. Remove from heat as soon as it reaches steam (about 170–180°F / 75–82°C).

Incorporate gelatin

Remove the vanilla pod. Add the bloomed gelatin to the warm cream mixture and whisk gently until completely dissolved, about 1–2 minutes. Taste and adjust sweetness if desired.

Strain and portion

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any solids. Pour evenly into 4 (4–6 oz) ramekins or molds. Let cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set.

Combine 2 cups hulled strawberries, 2 tablespoons sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan.

Bring to a gentle simmer over medium heat, stirring occasionally, and cook 5–7 minutes until the berries have softened and released their juices.

Remove from heat and let cool slightly, then puree the mixture until smooth using a blender or immersion blender.

Strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Taste and adjust sweetness or acidity with a pinch of sugar or a few drops of lemon if needed. Chill until ready to serve.

Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.

In a small bowl, whisk together flour, powdered sugar, and salt. Stir in the melted butter, honey, and half an egg white until the batter is smooth and slightly runny — you want a thin batter that will spread. If too thick, add a few drops of water; if too thin, add a pinch more flour.

Using the back of a teaspoon, drop thin 2–3 inch rounds of batter onto the prepared sheet, spacing well (they will spread). Flatten each round to a very thin layer using the back of the spoon or an offset spatula.

Bake 6–8 minutes until edges are golden brown. Watch carefully — tuiles can go from golden to burnt quickly.

Remove one or two at a time and, while still hot and pliable, lift with a spatula and drape over a rolling pin or edge of a bowl to form a curved tuile. Let cool to crisp. Repeat with remaining batter. If the cookies harden before shaping, return to oven 10–20 seconds to soften.

When panna cottas are fully set, run a small knife around the edge if you plan to unmold. For a clean presentation, unmold onto serving plates by dipping the bottom of each ramekin briefly in hot water (1–2 seconds), then invert onto plate and gently lift ramekin off.

Spoon 1–2 tablespoons of chilled strawberry jus alongside or over each panna cotta. Top with a sliced strawberry fan and a honey tuile. Garnish with a mint leaf if desired.

Serve chilled within a few hours for best texture. Leftovers can be refrigerated (covered) up to 2 days; tuile will soften if stored wrapped.