Salted Caramel Panna Cotta Cups
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. The wonderful mix of wobbly panna cotta and smooth runny caramel is sure to impress your guests.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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- 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.
Calories: 510kcal | Carbohydrates: 42g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 177mg | Potassium: 211mg | Sugar: 21g | Vitamin A: 1485IU | Vitamin C: 0.6mg | Calcium: 176mg | Iron: 0.1mg