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Creme Fraiche Panna Cotta

Saura Kline
Creme fraiche panna cotta with a pomegranate syrup and fresh seeds!
Servings 4


Creme Fraiche Panna Cotta

  • 10 oz cream
  • 1 1/2 tsp gelatin powder
  • 2 Tbsp. cold water
  • 2 oz sugar
  • 10 oz creme fraiche

Pomegranate Syrup

  • 16 oz pomegranate juice
  • 4 oz sugar
  • 1 oz lemon juice
  • pomegranate seeds to garnish


  • Bloom the powdered gelatin in the cold water, set aside. In a medium sauce pot, heat cream and sugar together (do not boil).
  • In a separate bowl, weigh out the crème fraiche.
  • Once the cream is hot, add the bloomed gelatin and stir with a spatula until the gelatin has dissolved into the cream. Pour hot cream mixture over crème fraiche and whisk lightly to combine.
  • Once mixture is smooth, pour into ramekins or serving cups.
  • Chill for 2+ hours to let the mixture setup.
  • To make the pomegranate syrup, combine all ingredients in a medium sauce pot and reduce. This will take 20-30 minutes. Whisk every 5 minutes.
  • Mixture is done when it is reduced to about ¾ - 1 cup. Be careful as to not over reduce as the syrup consistency will harden as it cools down.
  • Cool syrup completely at room temperature before adding to panna cotta.
  • Pour syrup over panna cotta and garnish with a few pomegranate seeds. Serve and enjoy!