Creme Fraiche, Panna Cotta, Dessert, Dinner Party

If you’re looking for an excuse to throw a dinner party, this Creme Fraiche Panna Cotta recipe is the perfect summer dessert to enjoy with friends. Topped with orange compote and candied pistachio, it’s relatively light so it won’t weigh you down if you’re pairing it with a glass of bubbles.

RELATED: Delicious Summer Fruit Crepes Recipe

Serves 6

Ingredients

Panna Cotta

400ml thickened cream

200g castor sugar

1 vanilla bean, seeds scraped

400ml creme fraiche

80ml freshly squeezed orange juice

5 sheets gelatin (10 gram total),

softened in cold water

Orange Compote

2 oranges

2 tbsp honey

1 tbsp castor sugar

2 drops orange blossom water

Candied Pistachio

¼ cup shelled pistachio

2 tbsp castor sugar

2 tbsp water

pinch salt

Method

  1. For the panna cotta, bring the cream, sugar and vanilla bean to the boil. Remove from heat and slightly cool. Add orange juice.
  2. Squeeze moisture from gelatin and add to cream mix.
  3. Stir in creme fraiche to combine then pour into 4 jars and chill for 2 hours or until set (overnight is best).
  4. For the orange compote, use a microplane to remove the zest from the oranges. Peel using a small knife and cut the flesh into small dice, removing any seeds.
  5. Place into a small saucepan with honey, zest, sugar and orange blossom. Simmer until slightly thickened then cool.
  6. For the candied pistachio, preheat oven to 160 degrees.
  7. Dissolve the sugar in the water, add pistachio and salt.
  8. Spread onto an oven tray lined with baking paper and roast for 8 mins, or until crisp. Set aside to cool.
  9. Top the set panna cotta with compote, sprinkle with pistachio and enjoy!