Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Salted caramel panna cotta
- Preparation and cooking time
- Total time
- + chilling overnight
- Easy
- Serves 6
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.
