White Chocolate Creme Fraiche 'Puddin-Cotta' with Brandied Blackberry Sauce
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
Puddin-cotta
1.5 tsp unflavored gelatin
¼ cup whole milk
2 cups heavy cream
1 cup creme fraiche
¼ cup granulated sugar
1 stick vanilla bean
2 oz white chocolate bar (no chips please)
1 tbsp coconut cream
Sauce
3 cups blackberries
2 tbsp brown sugar
1 oz brandy
½ lemon, squeezed (or about 1 tbsp fresh lemon juice)
Blackberry + White Chocolate dusting for optional garnish
Instructions
Puddin-Cotta
In a small bowl mix your gelatin and ¼ cup milk together, set aside
Next in a medium pot over medium heat add your heavy cream, creme fraiche and granulated sugar.
Bring to a boil (while whisking) and then remove from heat.
Add your vanilla bean, white chocolate and coconut cream.
Whisk together until white chocolate melts and then divide the puddin-cotta into individually sized serving bowls (ramekins or small canning jars work well).
Next bring to room temperature and then place in fridge for 4-6 hours until puddin-cotta has set.
Top with blackberry sauce (see below) and optional garnish of blackberry + white chocolate shavings.
Blackberry Sauce
In a small pot add your blackberries, brown sugar and lemon. Turn heat up to medium-high and smash blackberries with back of fork (or whatever smashing method you prefer).
Bring to a boil, add your brandy, and then lower to a simmer stirring mix occasionally.
Let blackberry sauce continue to simmer for about 6-8 minutes and then remove from heat.
Push blackberry sauce through fine sieve and set discard chunky seed/content.
Place strained blackberry sauce into fridge until ready to use. May reheat if prefer to serve warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/white-chocolate-creme-fraiche-puddin-cotta-with-brandied-blackberry-sauce/