The Grand Panna Cotta

Sweets
Written By Hayley Drapkin

A Creamy, Elegant Dessert That Steals the Show

If you're looking for a dessert that’s both simple to make and an absolute crowd-pleaser, this is the one! Light, tangy, and incredibly creamy, this panna cotta comes together effortlessly for a treat that will impress every time. Optional blue butterfly pea powder adds a stunning natural blue hue, but feel free to skip it for a classic look. Made with creme fraiche and plenty of vanilla, the texture is luscious and melts in your mouth.

This dessert is also incredibly versatile—use any mold you have, from vintage finds to silicone molds. Once unmolded, it’s all about getting creative with garnishes. Fresh fruit and edible flowers elevate the presentation, making it as beautiful as it is delicious.

 

Recipe Tips:

  • Use any mold you like for a unique shape.

  • Add or omit the blue butterfly pea powder for color.

  • Garnish with seasonal fruit and edible flowers for an elegant touch.

Make-ahead tip: Prepare the panna cotta the day before and chill overnight for perfect results.

Ingredients

  • 1 Tbsp + ¼ tsp gelatin

  • ¼ cup cold water

  • 1 cup powdered sugar

  • ½ tsp salt

  • ½ tsp vanilla extract

  • ¼ cup blue butterfly pea powder (optional)

  • 3 cups whipping cream

  • 1 ½ cups creme fraiche

 

Instructions:

1. Bloom the Gelatin: In a small cup, sprinkle the gelatin over the cold water and set aside to bloom (let it sit for a few minutes).

2. Make the Cream Mixture: In a saucepan, whisk together the powdered sugar, salt, and vanilla extract with 2 cups of the whipping cream. Heat over medium, whisking occasionally, until the mixture just starts to come to a boil. Remove from the heat.

3. Add Butterfly Pea Powder & Gelatin: Whisk the blue butterfly pea powder (if using) into the cream mixture until fully dissolved. Then, add the bloomed gelatin and whisk until completely dissolved.

4. Cool the Custard: Pour the cream mixture into a bowl, then set the bowl over another bowl of ice to cool. Stir every 5 minutes or so, and continue until the custard starts to thicken and set.

5. Whip the Remaining Cream: While the custard cools, whip the remaining 1 cup of whipping cream in a separate bowl until soft peaks form. Gently whisk in the creme fraiche until fully combined.

6. Combine and Mold: Once the custard has started to set, fold the whipped cream and creme fraiche mixture into the custard until smooth and fully incorporated. Pour the mixture into your desired mold and refrigerate overnight to set.

7. Unmold and Serve: To unmold the panna cotta, dip the bottom of the mold in a bowl of hot water for a few seconds until the custard begins to loosen. Invert onto a platter and garnish with fresh berries and edible flowers.

Hayley Drapkin
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