Creme fraiche panna cotta

A favourite from The Bowery Boys.

Ingredients

3 Tbsp	Water, cold
3 tsp	Gelatine, powdered (Main)
1 cup	Creme fraiche (Main)
2 cups	Cream
½ cup	Buttermilk
⅓ cup	Raw sugar
1 ½ tsp	Vanilla paste
1 ¼ cups	Berries, or fruit hulled and sliced (Main)
1 serving	Fresh herbs
1 serving	Sugar, to taste

Directions

1. Place the water in a small bowl. Sprinkle the gelatine on top to soften for 5 minutes.
2. In a medium saucepan over medium heat, warm the crème fraîche, cream, buttermilk and raw sugar, stirring until the sugar dissolves. Remove from the heat just before the mixture reaches a simmer.
3. Immediately stir in the softened gelatine and vanilla bean paste or essence, whisking until the gelatin dissolves. Strain the crème fraîche mixture through a fine sieve into a large measuring jug.
4. Pour into eight,¾ cup jars, ramekins, bowls or glasses. Cover and chill until firm, about 3-4 hours.
5. About 10 minutes before serving, combine the fruit and herbs in a bowl and add sugar to taste. Top each panna cotta with a spoonful of the fruit mixture. Serve extra fruit on the side, if desired.

See more of Jan's Newcastle recipes

• Kingfish carpaccio
• Curried egg and bacon breakfast sandwich
• Fish with lemon butter and caper sauce