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Thursday, October 1, 2009

Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks ~ 法式酸奶草莓奶酪佐烤蛋白霜

Crème Fraîch Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks

Apologies for the lack of postings lately, time really does fly!! Since the wedding, I have been in the kitchen testing out recipes for an upcoming dessert order for an October wedding. Yes, I am officially going into business! I have been dreaming of opening my own shop but unfortunately the piggy bank is still not full so I am setting up shop on the web. There are lots of things that I still need to sort out like launching the actual event and catering website, putting together a pricing menu and etc. I am keeping my fingers crossed that everything will go as planned! Of course, I will post the updates here as things unfold ^^

I have been enjoying lots of fresh picked fruits from the farmers markets this summer especially berries and stone fruits. Unlike the varieties in the supermarket, seasonal local fruits are so much sweeter and juicier. Like the other day, I bought a flat of strawberries and ate 1/3 of it at one go because it was so yummy and plump, a huge contrast to the sour and hard variety from the supermarket. I thought it would be excellent for dessert so I pureed the rest and set out to find a great recipe.

garden dinning

Instead of flipping through books or doing my usual repertoire, I went off a recipe off this talented pastry chef/photographer/stylist/blogger’s site - one my favorite places to go for inspirations and also to give my eyes a feast.

The components were easy to make but the end result was just scrumptious! I especially love the meringue sticks, it added texture and a touch of sophistication! Mmmmm…….I hope you’ll enjoy this dessert as much as I did =)

Crème Fraîch Panna Cotta

Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks
Recipes from Cannelle et Vanille

Crème Fraîche Panna Cotta
200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams crème fraîche

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the crème fraîche and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry Mousse
100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry Gelée
150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Pour this gelée on top of the strawberry mousse and let it set in the refrigerator.

Baked Meringue Sticks
100 grams egg whites (3.5 ounces or a little under half a cup)
100 grams sugar (1/2 cup)
100 grams powdered sugar, sifted (1 cup)

Whip the egg whites until a light meringue forms (soft peaks). Slowly add in the sugar while mixing. Continue to mix to stiff peaks. Fold in the powdered sugar until incorporated.

Place the meringue in a pastry bag fitted with a plain (round) tip. Pipe straight lines of meringue on a sheet pan lined with parchment paper.

Bake the meringues in a very low oven, about 200°F/100°C until crispy, about an hour. Keep them in an airtight container to stop them from becoming soggy.


More from the gardens^^


  1. I would certainly buy your desserts! Unfortunately I'm on the other coast :(

  2. they turned out wonderful V!

  3. Congrats Vi! All the best in your new business.

  4. oh my oh my V, this looks so delicious! I think you'll do very well in the catering business. can't wait to see your website already! thanks for sharing the food blog. one more place to seek for inspirations!

  5. sweet temptation10/02/2009 10:39 AM

    oh..congrats!!!!!so happy for u!! can't wait to see your web shop!! i wish i can order your cakes ar!!! add oil!!

  6. Vi 要做wedding planner...好贊啊..如果有機會,時間空間都配合,我一定要你請你做我的未來wedding planner:) btw,前幾天我讓朋友看你的部落格...然后她半夜call我說..看的口水流的稀里嘩啦...hohoho..我說你是我學習的主要對象..我朋友講說.."恩啊恩啊..等你和人家一樣水準了.我們等你開餅店哈~"..lalalal..阿Vi加油啊...你的piggy bank很快就會存滿滴...期待某天能吃上你的點心呢:)

  7. 嘩....你忙到不能update個blog,都等你新作呀...

  8. 好靚啊~! 你每次的作品都是那麼漂亮, 好犀利呀!

  9. happy to hear that u're setting up a shop, looking forward it & support u forever~

  10. Congrats!!!! WOW!!!
    Let me know if you need help on design/printing ;)

    Do you need to get a food license to set up a business in CA?

  11. Vi, Congrats on your web shop!加油啊!

  12. Hello:the dessert that you made seems very delicious,I like very much.

  13. That's great news! Congrats! The web is certainly a great way to start. Wish you all the best!

    It might sound weird... but if you ever are looking for an assistant or an occasional helper, I'm the first in line! Really would love the chance to learn from you both on baking and photography!

  14. Congrats!! 相信你一定會大展鴻圖的!有機會我一定會光僱的~

  15. Hi I like your food style here, high-fashion and elegant.Do you have a flikr account? Maybe I've added you as a contact there. Some of your photos seems familiar to me.

    Anyway, good to learn from you. I'm Cherry by the way. @LA

  16. Really nice colors in your pictures!

  17. Hi all!

    Apologize for replying so late! I have read all your comments and am glad for the support! Again, thank you for all the warm wishes!



    Aran - Thank you for sharing the recipe with us! It is my new favorite!

    Andrea - 謝謝你的支持呀﹗好﹐期待你的婚禮到來的那一天^^

    yy - 最近是忙了點﹐我會儘快回歸廚房的~

    Cheryl - 多謝你呀\(~///~)/

    Yujai - you'll bet I'll ask for help ;)

    Monique - oh no no...I don't think I'm good enough to teach but I would love to exchange materials with you~

    Cherry - Hi there! Thank you so much for your notes! I do have a Flickr account (L' Atelier Vi). Nice meeting you here^^

  18. another outshine piece of art dessert that drools everyone's eye!

  19. 期待你的中文食譜呀^U^

  20. hello~

    我將不會post中文食譜, 抱歉呢。不過我有在另一篇格文中post法式酸奶酪的做法﹐請往這裡﹕


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