Crème Fraiche Panna Cotta with Berry Compote by Valerie Confections

Serves 6 


2 teaspoons powdered gelatin 
3 Tablespoons cold water 
2 cups (16 ounces) heavy cream 
2 cups (16 ounces) crème fraiche 
1 cup sugar (7 ounces) 
1 pound mixed berries 
½ cup (3.5 ounces sugar) 

Whipped cream 
Fruity Olive oil 
Fresh herbs 
Fleur de sel 
Candied citrus 


Sprinkle the gelatin over the cold water in a small bowl. Let sit for 10 minutes, until the gelatin softens. 

Pour the heavy cream, crème fraiche, sugar and gelatin into a medium saucepan and heat, stirring, over a medium-low heat until the gelatin is melted; do not let the mixture come to a boil. 

Pour the cream mixture into a pitcher and divide among six 6-ounce vessels, filling each about 1 inch from the top. Chill at least 3 hours, until set. 

While the panna cotta is chilling, pour one pound of mixed berries and ½ cup of sugar into a medium saucepan and cook over a medium heat. Stir the fruit gently with a heatproof spatula until the fruit starts to release it’s juices. Immediately remove from heat and transfer into a cool vessel to stop the cooking process. Chill the compote. 

When ready to serve, top each panna cotta with about 2 heaping tablespoons of compote and accompaniments of your choice. 

Valerie Confections
3360 W 1st St, Los Angeles


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