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–+ servings
Glass dessert dishes filled with creamy panna cotta, each topped with fresh raspberries, blackberries, blueberries, and a small mint sprig, set on a light blue surface with silver spoons nearby.
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French Cream with Berries

A spoonful of goodness and a lovely way to end a meal!
Prep Time10 minutes
Cook Time10 minutes
Refrigeration Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American, French
Keyword: Cream Cheese, Dairy, Fruit
Servings: 6
Author: Nicole

Equipment

Ingredients

For the Creams

  • 2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 cup half and half
  • ½ cup granulated sugar
  • 1 ⅔ cup light sour cream
  • ⅓ cup crème fraîche
  • 1 ½ teaspoons pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups fresh mixed berries blackberries, blueberries, raspberries, strawberries

For the Raspberry Coulis (makes about 1 1/2 cups)

  • 1 pint of fresh raspberries or 12 ounces frozen raspberries, thawed
  • ½ cup granulated sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons framboise liqueur optional

Instructions

For the Raspberry Coulis

  • In a blender, purée the raspberries with the sugar, lemon juice, and framboise. Set a fine-mesh sieve over a bowl and strain the raspberry mixture, pressing firmly with a rubber spatula. Serve chilled or at room temperature. Stored in the refrigerator, the sauce can be made up to 3 days in advance.

For the French Creams

  • In a small heatproof bowl, sprinkle the gelatin over the cold water and allow the gelatin to soften for 10 minutes. In a medium heatproof bowl, whisk together the half and half, sugar, sour cream, and crème fraîche. Place the bowl over a pan of simmering water; making sure the bottom of the bowl does not touch the hot water. Heat the cream mixture until it is warm, stirring occasionally. Remove from the heat.
  • Heat the bowl of gelatin in the microwave until the gelatin is dissolved and no longer cloudy, about 15-20 seconds. Whisk the gelatin into the cream mixture. Stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve into another bowl. Divide the mixture evenly into six (5 ounce) ramekins or dishes. Refrigerate until set, about 4 hours
  • Serve chilled topped with the berries and sauce. For an alternate presentation, dip the base of each ramekin into hot water for several seconds, then run a thin paring knife around the inside edge of the ramekin and invert the cream onto a serving plate. Top with the berries and sauce and serve. Enjoy!

Nutrition

Calories: 2385kcal | Carbohydrates: 366g | Protein: 37g | Fat: 90g | Saturated Fat: 50g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 264mg | Sodium: 520mg | Potassium: 2242mg | Fiber: 43g | Sugar: 284g | Vitamin A: 2963IU | Vitamin C: 152mg | Calcium: 1041mg | Iron: 5mg
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