Creme Fraiche Panna Cotta with Rosemary Macerated Strawberries
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Unrated
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Prep Time
4 hrs
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Cook Time
5 mins
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Total Time
4 hrs 5 mins
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Servings
6
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Course
Dessert
Creme Fraiche Panna Cotta with Rosemary Macerated Strawberries
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the Panna Cotta
- 1 ½ tsp gelatin unflavored
- 2 Tbsp water cold
- 3 C heavy whipping cream
- 1 Tbsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp lemon zest
- Pinch salt
- 8 oz crème fraîche
- 6 Tbsp mango syrup
For the Macerated Strawberries
- 1 lb strawberry hulled and chopped, fresh
- 1 tsp rosemary chopped, fresh
- 2 Tbsp sugar
Instructions
- 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.
Notes
- Prep time includes chilling time.
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