White Chocolate Creme Fraiche 'Puddin-Cotta' with Brandied Blackberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  • 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
  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.
Recipe by My Lavender Blues at https://mylavenderblues.com/white-chocolate-creme-fraiche-puddin-cotta-with-brandied-blackberry-sauce/