White Chocolate Creme Fraiche ‘Puddin-Cotta’ with Brandied Blackberry Sauce

i’ve really been into eating multiple breakfasts these days.

with a full dose of remorse come breakfast numero three.

i don’t fully understand WHY i do that to myself. i think it’s actually because my bellyache doesn’t come around until three hours later – post consumptions. which is total poo, my brain & stomach have some serious miscommunication issues and need therapy STAT.

(also tbt to The Mask).

any who. breakfasts’s’s.

some doctor on the internet told me that i should actually SKIP breakfast all together if this keeps happening.

he’s obviously a robot. and then he goes on about how skipping breakfast is great for anti-aging.

unless growing gray hairs as i stress about not eating is considered reverse aging then think again mr MD, think again.

Any who, a perfectly textured blend of pudding meets panna cotta with notes of creme fraiche & white chocolate and then covered with a layer of brandied blackberry sauce is 100 percent on my breakfast line up, and I don’t give a hoot. World, meet, puddin’-cotta.

Recipe Notes:

Looking for a more traditional panna cotta? Then you probably need to look somewhere else……

just sayin’

I am a textured driven person when it comes to developing recipes and traditional panna cotta is a borderline ‘red zone’ texture (not totally in the red though, because i could probably force myself to eat it and be slightly happy, unlike a cooked mushroom, 100 percent red zone material where spitting in my napkin is 100 percent going d-o-w-n). Which is why I ended up lowering the gelatin content and adding a couple of other creamy ingredients, which allowed me to create more of a pudding like texture without going full blown ‘panna cotta’.

As for the blackberry sauce…. super simple, just make sure you cook off the alcohol instead of taking the sauce off the burner immediately after you add the brandy. You’ll be drunk after one bite (totally kidding, you light weight). Alcohol needs a little time to cook off so you’re just left with the brandy flavor notes vs feeling like a drunk (but this is a judge zone free blog, SO i totally understand if you swig a shot or two while cooking, whatever makes us better parents, or people).

Also! I had made this dish for a dinner I did a couple weeks back with Eckerts Farm! Take a look at that post in case you missed it. ALSO. the coolest part about purchasing local from Eckerts is that they have a “pick your own” blackberry garden, which is incredibly beautiful and super tasty 🙂

😉

White Chocolate Creme Fraiche 'Puddin-Cotta' with Brandied Blackberry Sauce

Prep time:  20 mins

Cook time:  6 hours

Total time:  6 hours 20 mins

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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

1. In a small bowl mix your gelatin and ¼ cup milk together, set aside
2. Next in a medium pot over medium heat add your heavy cream, creme fraiche and granulated sugar.
3. Bring to a boil (while whisking) and then remove from heat.
4. Add your vanilla bean, white chocolate and coconut cream.
5. Whisk together until white chocolate melts and then divide the puddin-cotta into individually sized serving bowls (ramekins or small canning jars work well).
6. Next bring to room temperature and then place in fridge for 4-6 hours until puddin-cotta has set.
7. Top with blackberry sauce (see below) and optional garnish of blackberry + white chocolate shavings.

Blackberry Sauce

1. 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).
2. Bring to a boil, add your brandy, and then lower to a simmer stirring mix occasionally.
3. Let blackberry sauce continue to simmer for about 6-8 minutes and then remove from heat.
4. Push blackberry sauce through fine sieve and set discard chunky seed/content.
5. Place strained blackberry sauce into fridge until ready to use. May reheat if prefer to serve warm.

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