I love panna cotta–I’m going to be waiting for some really good strawberries to try this one. My mouth is watering in anticipation just reading this post!

Avocado - Pesto

I don’t care much for sweets but I do thoroughly enjoy a good panna cotta, creme brulee and cheesecake every so often. Notice a pattern here? Maybe it’s just the silky velvety consistency that I’m drawn too. It really doesn’t get smoother than panna cotta. Traditionally made with cream, milk, sugar and gelatin this time I went for panna cotta with a twist – the twist being creme fraiche (which I recently discovered when making a Valentine’s Day creme fraiche cheesecake). The result – a denser richer panna cotta than the standard but one that pairs perfectly with an airy strawberry mousse and strawberry puree. I’ve made panna cotta dozens of time since Daring Bakers first introduced me to it and I’ve noticed that going lighter on the gelatin and omitting honey produces the wibbly wobbly delicate panna cotta, whereas honey in place of almost all the sugar yields…

View original post 350 more words

Advertisements

One thought on “Creme Fraiche Panna Cotta with Strawberry Mousse and Puree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s