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.
- 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!