Go Back
Silky crème fraîche panna cotta in glass jars topped with rosemary-infused strawberries and golden mango syrup

Crème Fraîche Panna Cotta with Rosemary Macerated Strawberries

This crème fraîche panna cotta is silky, tangy, and topped with rosemary macerated strawberries and mango syrup an elegant, make-ahead dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 people
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta:
  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 3 cups heavy whipping cream 36% fat
  • 1 tablespoon pure vanilla extract or 1 vanilla bean pod
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lemon zest
  • Pinch of salt
  • 8 oz crème fraîche room temperature
  • 6 tablespoons mango syrup
For the Rosemary Macerated Strawberries:
  • 1 pound fresh strawberries hulled and diced
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons granulated sugar

Equipment

  • 6 small jars or ramekins (4–6 oz each)
  • Small saucepan
  • Mixing bowls
  • Fine-mesh strainer (optional)
  • Thermometer (optional but helpful
  • Plastic wrap
  • Slotted spoon
  • Measuring cups and spoons

Method
 

  1. Bloom gelatin: Sprinkle gelatin over cold water in a small dish. Let sit 5 minutes until translucent and softened.
  2. Warm cream mixture: In a saucepan, combine heavy cream, vanilla, maple syrup, lemon zest, and salt. Heat gently until steaming, about 180°F (82°C). Do not boil.
  3. Dissolve gelatin: Remove from heat. Whisk in bloomed gelatin for 1 minute until fully dissolved and smooth.
  4. Cool mixture slightly for 5 minutes.
  5. Temper crème fraîche: In a large bowl, whisk in a small amount of warm cream mixture into crème fraîche. Gradually add the rest, whisking constantly until smooth.
  6. Portion into containers: Divide evenly among six jars or ramekins. Tap to remove bubbles. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  7. Prepare strawberries: Hull and dice strawberries. Finely chop fresh rosemary. Toss strawberries with rosemary and sugar. Let macerate 30–120 minutes until juicy and fragrant.
  8. Assemble: Remove panna cotta from fridge 10 minutes before serving. Spoon 1 tablespoon mango syrup over each panna cotta. Top with macerated strawberries and garnish with a rosemary sprig or lemon zest.

Notes

  • Crème fraîche adds tangy richness and silky texture; don’t substitute sour cream.
  • If crème fraîche unavailable: use ½ cup heavy cream + ½ cup mascarpone + 1 tsp lemon juice.
  • Mango syrup can be replaced with passion fruit, peach, or homemade reduction.
  • Fresh rosemary is essential — dried doesn’t provide the same flavor.
  • Panna cotta keeps covered in fridge for up to 3 days.
  • For unmolded version: increase gelatin to 2 teaspoons and lightly oil molds before filling.
  • Seasonal variations: Try basil + peaches in summer, thyme + pears in fall, mint + citrus in winter.