These salted caramel panna cotta pots are simple to make, can be prepared in advance and most importantly they are delicious. Panna cotta is a great dessert to have up your sleeve and this salted caramel version is a wonderful mix of wobbly panna cotta and smooth runny caramel.
Panna cotta is a wibbly wobbly dessert that is sure to please. It is a set sweetened cream, that is often unmolded.
However this salted caramel version is served in a pot, which takes all the stress out of making it. You don’t need to worry about the firmness of the set, meaning you can relax and enjoy your main course without dessert anxiety setting in.
The delicious panna cotta is poured over salted caramel sauce. I use my own homemade version (recipe here) but stir bought caramel is fine. Just have a little taste and add extra salt if needed.
Make sure you don’t boil your milk, it needs to be warmed up to help the gelatine and sugar dissolve, but excessive heat will break down the gelatine and stop it working. Ideally the milk should be warm when you put a finger into it, but never get so hot that you want to take your finger out.
To check everything has dissolved, take a pinch of the liquid and rub it between your fingers, there should be no graininess.
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These salted caramel panna cotta pots are simple to make, can be prepared in advance and most importantly they are delicious. Panna cotta is a great dessert to have up your sleeve and this salted caramel version is a wonderful mix of wobbly panna cotta and smooth runny caramel. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
- 1/2 cup salted caramel sauce (get my homemade recipe)
- 1 1/2 cups whole milk
- 2 1/2 tsp powdered gelatin
- 1/3 cup caster sugar
- 1 1/2 cups heavy cream (whipping/pouring cream)
- 1 tsp pure vanilla extract
- pinch sea salt
Start by dividing the salted caramel sauce between four dessert glasses.
Place them in the fridge to chill whilst you make the panna cotta.
Pour the milk into a small saucepan and evenly sprinkle the powdered gelatine over the top.
Set it aside to for 5 minutes.
After 5 minutes place the pan over a very low heat and heat gently for 2 minutes, stirring frequently. The milk shouldn't get hot, just warm to allow the gelatine to melt. You should be able to hold your finger in the milk without it burning.
Take a pinch of the milk and rub it through your fingers to check for any graininess.
Once the gelatine has dissolved add the caster sugar and stir gently over a very low heat until it is dissolved.
Once the sugar has dissolved remove from the heat and stir in the cream, vanilla and salt.
Carefully pour the milk mixture over the cold caramel and place in the fridge to set for 3 hours.
Remove from the fridge for 10 minutes before serving.
You can substitute both the milk and heavy cream for half and half.