These beautiful salted caramel panna cotta cups are an easy, prepare ahead dessert recipe. The set cream is flavoured with sugar and vanilla before being poured over chilled salted caramel sauce. This simple trick creates the 3 layers, make plating this Italian dessert easy; use a small glass jar, cup or pot and presentation is as simple as a plain white plate and a pretty spoon.
A great dessert to have up your sleeve, the wonderful mix of wobbly panna cotta and smooth runny caramel is sure to impress your guests.
What is Panna Cotta and is it hard to make?
Panna cotta is a wibbly wobbly dessert that is sure to please. It is essentially a set sweetened cream, that is often unmolded.
The unmolding, is where many a masterchef contestant has come unstuck! Either the set isn’t right so the panna cotta doesn’t wobble, or it is too soft and the panna cotta collapses onto the plate in a puddle.
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.
Salted Cameral winner!!!!
Tips for making the salted caramel panna cotta pots
The delicious vanilla panna cotta is poured over salted caramel sauce. I use my own homemade version (recipe here) but store bought caramel is fine. Just have a little taste and add extra salt if needed.
To make sure you get the distinctive layering affect, pour the caramel sauce into the bottom of your glasses and then chill it. This stops it melting instantly when the warm milk mixture is poured over it.
There will be some melting and that is fine, we want the milk mixture and the caramel to combine slightly, this creates that pale caramel layer you see in the photos.
If your caramel and milk mixture combine completely don’t panic. The dessert is still perfectly edible and delicious, it just won’t have the layered affect that you see here.
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. If you can still feel the gelatine, put it back over a low heat and continue to stir gently.
For other panna cotta recipes try:
Lemon Panna Cotta with Fresh Blueberries | Pear and Pomegranate Panna Cotta | Panna Cotta with Roasted Rhubarb – Jaime Oliver | Blood Orange Panna Cotta – Italian Food Forever
Enjoy x
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Salted Caramel Panna Cotta Cups
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Originally posted in October 21017.
Updated with fresh words and a new feature image.
Estella says
Hello — this looks great. Can I make these a day+ ahead?
Claire McEwen says
Hi Estella,
You can definitely make these in advance. I often make them the day before I am going to serve them. I have kept Panna Cotta for 3 days in the fridge with no loss of texture. Just be sure to cover them well as the top can dry out if left for too long.
Hope that helps 😀
danielle says
Such a great idea to serve it in a cup! This looks amazing Claire, the layers are so pretty!
Claire McEwen says
Thank you Danielle, it takes so much stress out of panna cotta when you don’t have to un-mould them 😀
Julie says
Panna cotta is one of my favorite desserts , and I totally agree with making them in a pot so it’s stress free without trying to turn it out properly. I’ve never tried a salted caramel version though; I know what I’m making for our next dinner party!
Claire McEwen says
I do hope you give it a go Julie. It is a rich dessert but you don’t need a lot. And prepare ahead desserts are perfect for dinner parties 😀
Stacey says
This is such a gorgeous panna cotta! All of those layers are beautiful, I can’t wait to give this a try, it sounds amazing!
Claire McEwen says
Thank you Stacey. I love the layers too. I always feel super capable when the layers look perfect 😉
Veronika's Kitchen says
I make Panna Cotta a lot during the summertime, and usually make it with berry compote. Never tried it with caramel. Looks sooo delicious!)
Claire McEwen says
The caramel is a wonderful alternative, especially when berries aren’t in season 😀
Eileen Kelly says
What a delicious dessert! I have yet to make panna cotta at home because it always seemed complicated. You have made it so easy in these individual pots and the caramel sauce is delish! I am going to make your recipe!
Claire McEwen says
I do think not having to turn them out takes so much stress out of panna cotta 😀
Kim @ Three Olives Branch says
These are so cute! And the hubby would love everything about these, especially the salted caramel. Can’t wait to try them!
Claire McEwen says
Salted caramel is just the best flavor isn’t it!
Karyl / Karyl’s Kulinary Krusade says
I’ve never tried panda cotta before, but this looks really good! And I absolutely the presentation in the little pots
Claire McEwen says
Oh panna cotta is such a wonderful prepare ahead dessert, I do hope you give it a go 😀
Kathryn @ FoodieGirlChicago says
This has always been one of my favorites and I love that you make them salted caramel! Added to my “must make” list!
Claire McEwen says
Salted caramel is just the best isn’t it!
Nicole | Culinary Cool says
You can never go wrong with salted caramel, and everyone should make it homemade – it really does make a difference! And I freakin love that these are served in a little pot instead of being fussy and stressing about unmolding them! Simplicity for the win!
Claire McEwen says
Thank you so much Nicole, I totally agree, whilst I love turned out panna cotta and the gorgeous wobble you get, when you are entertaining it is great to remove a level of stress!
Kate says
Oh my gosh. I am actually salivating, these look sooooo good! I can’t wait to try them!
Claire McEwen says
Salted caramel does that to me every time!!! It is just the best!
Leslie Haasch says
Those layers are so gorgeous! I’d spend all my time staring at it instead of eating it!
Claire McEwen says
Hehe, I do that sushi sometimes, I just sit in awe at the beauty of it. Then find one of my sons has already finished his and is eyeing mine!!!!
Abby @ WinsteadWandering says
Salted caramel is one of my absolute favorite things! I love how simple this dessert is to make.
Claire McEwen says
Mine too! And my grandad’s. He is obsessed with Salted caramel everything!
And with good reason, salted caramel is just the best 😀
Dorothy Dunton says
Hi Claire! One of my favorite desserts is flan. This is similar, but much easier! I love creamy desserts, they are the perfect ending to a meal.