Olive Magazine
Panna Cotta Recipe with Salted Caramel

Salted caramel panna cotta

Published: January 21, 2016 at 1:35 pm
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  • Preparation and cooking time
    • Total time
    • + chilling overnight
  • Easy
  • Serves 6

This recipe for salted caramel panna cotta comes from Salt & Honey. It's easy to make but tastes and looks great - perfect for a dinner party

Nutrition:
NutrientUnit
kcal327
fat27.5g
saturates17.1g
carbs18.2g
protein1.8g
salt0.2g
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Serve this salted caramel panna cotta for an impressive dessert, then check out our vanilla panna cotta, coconut panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.

Ingredients

  • 2 leaves gelatine
  • 100g golden caster sugar
  • sea salt flakes
  • 300ml double cream
  • 100ml milk
  • ¼ vanilla pod, split lengthways 
  • to dust  icing sugar

Method

  • STEP 1

    Soak the gelatine leaves in cold water. Mix the sugar and 25ml water in a pan. Heat gently until the sugar melts, then boil until it becomes a dark amber colour. Remove from heat and add a pinch of sea salt.

  • STEP 2

    Add the double cream to the caramel very slowly, continuously whisking. (If you pour it too quickly, the sugar will solidify. Put the pan back on the heat to re-melt it if this happens.) Then add the milk, off the heat again, and mix well.

  • STEP 3

    Scrape the seeds from the split vanilla pod and drain the gelatine from the water.

  • STEP 4

    The cream mix should be warm rather than hot. Stir through the vanilla seeds and drained gelatine.

  • STEP 5

    Strain through a sieve into a jug and divide the mixture into 6 ramekins (approx. 90ml each). Put onto a tray, and put in the fridge. Chill overnight until set.

  • STEP 6

    Serve the panna cotta by running a knife around the sides of the ramekins to loosen them, then tip them very carefully onto plates. Give the ramekin
    a shake and leave upside down on the plate for minute if the panna cotta doesn’t come out straight away. Finish with a dusting of icing sugar just before serving.

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