Creme Fraiche Panna Cotta

The lightest and silkiest panna one can have. And that’s coming from someone who does not like panna cotta..

Makes 6 servings (or 4, if you are generous with your portions like me)

• 200G Milk

• 250G Heavy Cream

• 220G Creme Fraiche

• 100G Granulated Sugar

• 3G Salt

• 1TBSP Gelatin

Bloom your gelatin in 1/3 cup of ice cold water. It will look grainy.

Mix everything except the gelatin in a medium saucepan and cook over medium heat. The sugar must be fully dissolved and the mixture should appear homogenous.

Take saucepan off heat. Pour the bloomed gelatin into the hot base and whisk until homogenous.

Return the saucepan to low heat and continue cooking until the mixture appears not-so-liquid.

Portion into 4 or 6 ramekins/bowls and set in the fridge overnight. If you are really short on time, give it at least 6 hours.