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For a change, I knew what I wanted to share with you as Easter special dessert. Panna Cotta has made an appearence in my to do list long time ago. I saw a White Chocolate Panna Cotta recipe eons ago in one of my cooking books, so I wanted to try that. Then, I happened to taste a Vanilla panna cotta with some berries from a friend's place, so I changed white chocolate to vanilla.
Then, sometime ago I saw Gordon Ramsay making Espresso Panna Cotta in his cookery show, so I changed my plan again. Btw, I think, I watch his cookery show with his family, not for the recipes or cooking tips mainly, but to see a calm version of himself ;) Anyways, let's get to our recipe.
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So I was searching for espresso / coffee panna cotta and then I came across this recipe! Once I saw the title “Salted Caramel” I changed the plan just like that. Did I just contradict myself? Did I tell you, I knew what I wanted to share with you? Well, most of the time, I'm thoroughly clueless about what I want, but somehow it all works out in the end ;) At least this time, I'm sticking to the base plan, I made a panna cotta!
It's absolutely simple and easy to make this. If you are worried about caramel making process, check out the step by step pictures here(omit the last step of adding warm water, it's not required for this recipe). Trust me, it's not complicated. This is one good looking dessert and tastes great too. You can top it with some praline or I tried caramelising some sugar with the blowtorch, that also works well. I do hope you give this dessert a try.
We, Jose and Maria, Wish You and Your loved ones a Blessed Easter! Stay Blessed!
Here is the recipe…
Put the sugar with 1 tbsp water, in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around…
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Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again)…
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Add the dissolved gelatine and mix well. Add sea salt and mix.Strain the mixture into glasses/moulds. Refrigerate for at least 4 hours (or overnight) before
serving…
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Recipe adapted from here
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Salted Caramel Pannacotta With Praline
Print Pin
Course: Dessert
Cuisine: Italian
Servings: 4 -6
Author: Maria Jose Martin
Ingredients
- 300 ml Whipping / heavy cream (10 oz. cream / 1 1/4 cup)
- 100 ml Milk (3.5 oz. / 1/3 cup + 1 tbsp)
- 100 gms Sugar (3.5 oz. / 1/2 cup)
- 1 tsp Vanilla extract / essence (I used 1 Vanilla bean)
- 2 tsp Gelatine powder (refer notes if you are using gelatine sheets, refer notes for veg substitute)
- 1 pinch Sea salt
For Praline
- 1/4 cup Sugar
- 1/2 cup Nuts (I used walnuts, you can use cashew, almonds, praline, macadamia..)
Instructions
Dissolve 2 tsp gelatine in 100 ml hot water and keep it aside.
Microwave milk, cream and vanilla essence / vanilla bean paste for 40 seconds. Give it a stir and microwave again for 30 seconds.
Put the sugar with 1 tbsp water, in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around.
Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again).
Add the dissolved gelatine and mix well. Add sea salt and mix.
Strain the mixture into glasses/moulds. Refrigerate for at least 4 hours (or overnight) before serving. Sprinkle the praline over the set panna cotta, before serving.
To make praline:
Add 1 tbsp water to the sugar and let it melt. Once it becomes a dark amber colour, add chopped nuts. Mix it, so that the nuts are coated with the caramel. Pour the mixture over al.foil or baking paper and let it cool. Once it's cooled, powder it using a rolling pin. Sprinkle it over the set panacotta, before serving.
Notes
Gelatine sheets - If you are using gelatine sheets, you will need 3 sheets. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft. Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream. Mix well until completely incorporated.
You can use agar agar or china grass instead of gelatine. Use same qty of gelatine ie 2 tsp china grass powder.
I got 2 big size serving and 4 small size serving from the above qty.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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15 thoughts on “Salted Caramel Panna Cotta With Praline”
Hi
This recipe is metric right…
Thank You for an awesome recipe :)
Reply
Hello!! The gelatine in powder you disolve in 100ml of hot water ? Then you add the water to the mixture
But if we use the gelatine sheets there will be 100ml of water missed in the recipe correct ?Reply
Hello, is it possible to set it in moulds and then demould them or do you have to do it in glasses?
Reply
Hi Maria,
Tried the caramel panacotta last week. Everyone loved it especially my daughter.. thanks for yet another easy and yummy recipe?
JosphineReply
Hi Josphine,
Thanks dear :) Really happy to know that you liked this recipe. It’s one of our fav dessert too..
Cheers
MariaReply
This looks incredible! Love Panna Cotta!
Reply
Maria, could you post a recipe for the masala sauce that comes with the berra kabab masala at my favorite Indian restaurant? Thanks in advance-
Reply
A must try recipe!!!
Super simple to make. Perfect for people like me who do not like to spend too much time understanding or making the recipe ?
Thanks a lot Maria for all your time and patience :)Reply
Hi Aditi,
Thank you so much dear :) I’m really happy that you liked it.
Cheers
MariaReply
Hi Maria,
Can I use normal salt instead of Sea salt?
Reply
I guess you can :)
Reply
Maria, can I use Amul fresh cream? Really difficult to get heavy/whipping cream here
Reply
Hi Maria,
I guess you can do that… I havent tried it yet, but I’ve heard some ppl using it in place of whipping cream. Hope you will like it.
Cheers
MariaReply
Yummmmmmmm! I have been too busy working and traveling all these days. Now that I have quit working, I am going to make this dish today….it looks irresistible! Thank you for generously haring the recipe!
Reply
Hi Bhanu,
Thank you! Hope you get to try this as well as other recipes from the blog. Hope you will like it.
Hope you get to make most of your time now :)
Cheers
MariaReply
