CategoryDesserts
Salted Caramel Panna Cotta is a silky-smooth, creamy Italian dessert infused with a rich caramel flavor and topped with a golden caramel sauce and flaky sea salt. This dessert is simple yet elegant, making it perfect for a dinner party or an indulgent treat.
For the Panna Cotta
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 ½ tsp (1 packet) powdered gelatin
3 tbsp cold water
½ tsp flaky sea salt (Maldon or fleur de sel)
For the Caramel Sauce
½ cup (100g) granulated sugar
2 tbsp water
½ cup (120ml) heavy cream
1 tbsp unsalted butter
½ tsp flaky sea salt
For Garnish
Extra caramel sauce
Caramelized nuts (optional)
Fresh mint leaves (optional)
Bloom the Gelatin
1
- In a small bowl, sprinkle gelatin over cold water.
- Let it sit for 5 minutes to allow it to bloom.
Make the Caramel Sauce
2
-
Heat sugar and water:
- In a small saucepan over medium heat, add sugar and water.
- Cook without stirring until the mixture turns a deep amber color (about 4-5 minutes).
-
Add the cream:
- Carefully pour in the heavy cream (it will bubble up).
- Stir until smooth, then add butter and sea salt.
-
Let it cool slightly and set aside.
Make the Panna Cotta Base
3
- Heat the dairy:
- In a separate saucepan, heat heavy cream, milk, sugar, and vanilla extract over medium-low heat.
- Stir until sugar dissolves (about 3 minutes).
- Incorporate caramel:
- Whisk in half of the prepared caramel sauce, stirring until smooth.
- Add the bloomed gelatin:
- Remove from heat and stir in the gelatin mixture, whisking until fully dissolved.
Pour and Set
4
- Divide into serving glasses or ramekins.
- Let them cool at room temperature for 15 minutes.
- Refrigerate for at least 4 hours (or overnight) until set.
Serve and Garnish
5
- Drizzle with extra caramel sauce.
- Sprinkle flaky sea salt on top.
- Garnish with caramelized nuts or fresh mint (optional).
- Serve chilled and enjoy!
Pro Tips
6
- For a deeper caramel flavor: Let the sugar caramelize slightly longer, but don’t burn it.
- For extra smoothness: Strain the panna cotta mixture before pouring it into ramekins.
- For a vegan version: Substitute coconut cream for heavy cream and use agar-agar instead of gelatin.
Ingredients
For the Panna Cotta
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
½ cup (100g) granulated sugar
1 tsp vanilla extract
2 ½ tsp (1 packet) powdered gelatin
3 tbsp cold water
½ tsp flaky sea salt (Maldon or fleur de sel)
For the Caramel Sauce
½ cup (100g) granulated sugar
2 tbsp water
½ cup (120ml) heavy cream
1 tbsp unsalted butter
½ tsp flaky sea salt
For Garnish
Extra caramel sauce
Caramelized nuts (optional)
Fresh mint leaves (optional)
Directions
Bloom the Gelatin
1
- In a small bowl, sprinkle gelatin over cold water.
- Let it sit for 5 minutes to allow it to bloom.
Make the Caramel Sauce
2
-
Heat sugar and water:
- In a small saucepan over medium heat, add sugar and water.
- Cook without stirring until the mixture turns a deep amber color (about 4-5 minutes).
-
Add the cream:
- Carefully pour in the heavy cream (it will bubble up).
- Stir until smooth, then add butter and sea salt.
-
Let it cool slightly and set aside.
Make the Panna Cotta Base
3
- Heat the dairy:
- In a separate saucepan, heat heavy cream, milk, sugar, and vanilla extract over medium-low heat.
- Stir until sugar dissolves (about 3 minutes).
- Incorporate caramel:
- Whisk in half of the prepared caramel sauce, stirring until smooth.
- Add the bloomed gelatin:
- Remove from heat and stir in the gelatin mixture, whisking until fully dissolved.
Pour and Set
4
- Divide into serving glasses or ramekins.
- Let them cool at room temperature for 15 minutes.
- Refrigerate for at least 4 hours (or overnight) until set.
Serve and Garnish
5
- Drizzle with extra caramel sauce.
- Sprinkle flaky sea salt on top.
- Garnish with caramelized nuts or fresh mint (optional).
- Serve chilled and enjoy!
Pro Tips
6
- For a deeper caramel flavor: Let the sugar caramelize slightly longer, but don’t burn it.
- For extra smoothness: Strain the panna cotta mixture before pouring it into ramekins.
- For a vegan version: Substitute coconut cream for heavy cream and use agar-agar instead of gelatin.
Notes
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