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Bay Laurel Panna Cotta

Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 8 servings

Ingredients

  • 1/2 cup water
  • 1 1/2 tsp unflavored gelatin
  • 1 1/2 cups creme fraiche or sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp Messina Hof Orange Muscat Mistella
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup sugar
  • 3 fresh or dried bay leaves
  • candied orange peel optional
  • toasted cashews optional

Instructions

  • Place 1/2 cup water in small bowl. Sprinkle gelatin over water and let stand 20 minutes to soften.
  • In as separate bowl, whisk crème fraîche, wine, lemon juice, and vanilla extract in large bowl.
  • In a heavy bottomed sauce pan, bring cream, sugar, and bay leaves just to boil, stirring to dissolve sugar.
  • Remove pan from heat, cover, and let bay leaf steep 10 minutes. Discard bay leaves.
  • Add gelatin to hot cream, stirring to dissolve. Whisk in crème fraîche mixture.
  • Divide custard among eight ramekins, about 3/4 cup each.
  • Cover and chill until set, at least 3 hours and up to 1 day.
  • Garnish with candied orange peel and cashews and serve.