Ingredients
- 1/4 ounce powdered gelatin (1 package)
- 1 cup crème fraîche
- 2 cups heavy cream
- 1/2 cup buttermilk (preferably whole milk)
- 1/3 cup turbinado sugar
- 1 vanilla bean, split lengthwise, or 1 1/2 teaspoon vanilla extract
- 1 cup fresh berries or fruit, hulled and sliced
- 1 tablespoon fresh herbs, chopped or torn
- Sugar to taste
Preparation
Step 1
Place 2 1/2 tablespoons of cold water in a small bowl. Sprinkle gelatin on top and let soften for 5 minutes.
In a medium saucepan over medium heat, warm the crème fraîche, heavy cream, buttermilk, turbinado sugar, and vanilla bean (if using), stirring until the sugar dissolves. Remove from heat just before the mixture reaches a simmer. Add the gelatin mixture immediately and vanilla bean paste or extract (if using in lieu of vanilla bean), whisking until the gelatin dissolves. (If using a vanilla bean, scrape remaining seeds from the bean and add them to the mixture at this time.) Strain the crème fraîche mixture through a fine sieve into a large measuring cup with a spout.
Pour the mixture into eight 6-ounce ramekins, bowls, or parfait glasses (or six 8-ounce ones). Cover with plastic wrap and chill until firm, about 3 to 4 hours.
About 10 minutes before serving, combine fruit and herbs in a bowl and mix in a few teaspoons of sugar. Let the sweetness of your fruit guide the amount of sugar you add. Let the fruit mixture macerate for about 5 to 10 minutes. Top each panna cotta with a spoonful of the fruit mixture, serving additional on the side if desired.