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Crème Fraîche Panna Cotta

Crème Fraîche Panna Cotta

Serve this Crème Fraîche Panna Cotta with spiced carrot cake, candied walnuts, golden raisin mostarda, and walnut-ginger ice cream to leave even the pickiest of your dinner guests delighted. This recipe is a four in one, so don’t get overwhelmed. Just take it one part at a time. 

Yield: 6 servings


  • Gelatin – 3 sheets                      
  • Crème fraîche – 1 1/4 cups (260g)          
  • Heavy Cream – 1 13 cups (312g)             
  • Sugar – 1/2 cup (100g)                      


  • Bloom the gelatin in cold water. Once bloomed, squeeze out the excess water from the gelatin, set aside.
  • In a small pot, heat the heavy cream and sugar until the sugar has dissolved and the cream begins to steam. Remove from heat.
  • Add the gelatin to the hot cream off the heat. Whisk well to incorporate.
  • Add the crème fraîche and whisk until smooth.
  • Pour into jars, filling halfway.
  • Allow the panna cotta to set in the refrigerator for at least 3 hours or overnight.


Spiced Carrot Cake

  • Eggs, room temperature          2
  • Vegetable Oil – 2/3 cup (150g)                                  
  • vanilla extract – 1 teaspoon                      
  • All purpose flour – 1 cup (125g)                   
  • baking powder – 1 teaspoon     
  • baking soda – ½ teaspoon
  • cinnamon – 1 teaspoon
  • ground ginger – ½ teaspoon
  • clove – ¼ teaspoon
  • carrot, grated – 1 cup (165g)                          


  • Add the grated carrot and fold to combine.
  • Sift together the dry ingredients. By hand, fold in the sifted dry ingredients with a rubber spatula until combined.
  • Stream in oil and vanilla extract on low speed.
  • Using a mixer, whip the eggs and sugar to full volume, about 5 minutes on high speed.
  • Preheat the oven to 350 degrees. Line a quarter sheet pan with parchment and grease with butter to prevent sticking.
  • Pour into prepared sheet pan.
  • Bake at 350 degrees for about 25 minutes.
  • Once cool, cut into desired shapes or tear into organically shaped pieces. Store in an airtight container until ready to serve.


Golden Raisin Mostarda

  • Golden Raisins – 1 cup
  • White Wine – ¼ cup
  • sugar – 1 cup
  • mustard seeds – 1 teaspoon
  • salt – ¼ teaspoon


  • Bring the white wine, sugar, mustard seeds, and salt to a boil.
  • Add the golden raisins, reduce to a simmer, and cook for 2-3 minutes until raisins begin to plump.
  • Transfer into a bowl and allow raisins to cool in the liquid.

Candied Walnuts

  • Walnuts – 1/2 cup (100g)                     
  • Vanilla extract – 1 teaspoon
  • Light brown sugar – 1/4 cup (50g)     
  • Sea salt – ¼ teaspoon


  • Preheat the oven to 350 degrees.
  • Toss everything together until the walnuts are fully coated in brown sugar.
  • Bake for 15 minutes, stirring the nuts every 5 minutes to ensure even baking.


  • Place two pieces of spiced carrot cake onto chilled panna cotta.
  • Add a spoonful of golden raisin mostarda.
  • Scatter several candied walnuts over the top. Enjoy!




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