Panna Cotta Recipe with Salted Caramel

Salted caramel panna cotta

  • serves 6
  • Easy

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

Serve this salted caramel panna cotta for an impressive dessert, then check out our vanilla panna cottacoconut panna cottawhite chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.




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


  • 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.


Nutritional Information

  • Kcals 327
  • Fat 27.5g
  • Saturates 17.1g
  • Carbs 18.2g
  • Protein 1.8g
  • Salt 0.2g