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Creme Fraiche Panna Cotta with Blackberry Chantilly

A rich panna cotta served with blackberry cream.

Photo of Creme Fraiche Panna Cotta with Blackberry Chantilly


1 envelope (1/4 oz.) unflavored gelatin
1 cup Creme Fraiche
4 cups heavy cream, divided
1/2 cup buttermilk (preferably whole milk)
1/3 cup turbinado sugar
1 vanilla bean, split lengthwise, or 1 1/2 teaspoon vanilla extract
1/2 cup DOLE Chef-Ready Frozen Blackberry Puree, thawed
1/4 cup powdered sugar
1 cup frozen DOLE® Blackberries
2 teaspoons sugar


  1. Place 2-1/2 tablespoons of cold water in a small bowl. Sprinkle gelatin on top and let soften for 5 minutes.
  2. Warm the crème fraîche, 2 cups heavy cream, buttermilk, turbinado sugar, and vanilla bean, in a medium saucepan over medium heat, stirring until the sugar dissolves. Remove from heat just before the mixture reaches a simmer.
  3. Add the gelatin mixture immediately, whisking until the gelatin dissolves. Scrape seeds from vanilla bean and add to the mixture. Strain the crème fraîche mixture through a fine sieve into a large measuring cup with a spout.
  4. Pour the mixture into eight 6-ounce ramekins, bowls, or parfait glasses. Cover with plastic wrap and chill until firm, about 3 to 4 hours.
  5. Place remaining 2 cups cream into the bowl of a stand mixer and whip on high until soft peaks form. Add blackberry puree and powdered sugar, whip until desired whipped cream texture.
  6. Before serving, place blackberries and 2 teaspoons of sugar into a bowl and stir. Allow to sit and soften for 10 to 15 minutes. 
  7. Serve panna cotta topped with the blackberries and blackberry chantilly cream.
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