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Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
      COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      HANDLINE

      HANDLINE: Zero Foodprint

      September 30, 2019

      HANDLINE

      HANDLINE: Popotla Verde

      September 2, 2019

      HANDLINE

      HANDLINE: Fish Market

      August 6, 2019

      HANDLINE

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
    • COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

      COLLABORATION

      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

  • WEST SONOMA COUNTY FIELD GUIDE
    • WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: The Nectary

      July 11, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Solful

      July 22, 2019

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      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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DESSERTFERN BARRECIPES

FERN BAR: Crème Fraîche Panna Cotta

by Joe Zobel September 23, 2019
written by Joe Zobel September 23, 2019
Photos by Dawn Heumann

Panna cotta is quite possibly one of the most versatile desserts to make, at home or in a restaurant. With a simple base, you can steep the cream with a myriad of different flavors and top the panna cotta with compotes or fresh fruit—Fern Bar had a lavender panna cotta on the menu before our current iteration. Although panna cotta may fall into the same family as pot de crèmes, mousse, and flan, the key difference is that panna cotta doesn’t contain any eggs and is set with gelatin instead. Its firm shape means the dessert can be served in a container or it can be served unmolded on a plate.

Fern Bar’s panna cotta with crème fraîche is light and creamy. At the restaurant we serve it topped with hazelnuts, peach ice, fresh stonefruit, and lavender sugar. For this recipe, it’s best to measure more precisely by weight rather than volume. A kitchen scale is an affordable and highly useful tool for any home kitchen, especially if you’re a baker.

Yield: Depending on mold size, this recipe makes 10-20 small panna cottas.

Ingredients
350 grams evaporated cane sugar*
700 grams heavy cream, separated
1 vanilla bean, scraped
5 gelatin sheets
500 grams crème fraîche

Simmer the evaporated cane sugar and 200 grams of the cream until the sugar has dissolved, then add the vanilla. Bloom** the gelatin and add to the sugar and cream mixture. Separately, combine the crème fraîche and 300 grams of the cream. Whip the remaining 200 grams of cream until peaks form and fold into the crème fraîche mixture.

When the gelatin mixture has cooled to room temperature, mix everything together and pour into desired molds. Then let set in the fridge until firm. At the restaurant we use silicone molds that we freeze the panna cotta in so we can remove them easily. Garnish with seasonal fruits, nuts, or peach ice (recipe below).

*Evaporated cane sugar is a less-processed form of cane sugar and can be substituted with white sugar if that’s what you have on hand.
**To bloom gelatin, submerge the gelatin sheets in ice cold water and soak for 5-10 minutes until soft. Once soft, remove the sheets and squeegee the water from the sheets with your fingers.

Blooming gelatin

Optional Peach Ice
5 lbs. very ripe peaches
Apple cider vinegar, to taste

Crush the peaches into a large, non-reactive metal bowl, pits and all. Wrap the whole bowl—top and bottom—very tightly in plastic wrap. Place on top of a simmering pot of water over medium low heat and let cook for six hours. Refrigerate, still wrapped in plastic, overnight.

Strain through a cheesecloth with a weight on top for 4-5 hours or until the peach mash has given up all its liquid. Season the liquid with the apple cider vinegar; taste the liquid first before seasoning, as peaches will vary in sweetness and tartness.

Pour into a flat pan that will easily fit into your freezer without spilling, then let freeze overnight. Scrape with a fork and serve.

Want more dessert recipes from Fern Bar? Check out out Churros recipe here!

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Joe Zobel
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FERN BAR: Long Thailand Iced Tea - Local Food Matters October 14, 2019 - 11:26 pm

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