Description
This Salted Caramel Panna Cotta is a silky-smooth Italian dessert combining creamy gelatin-set custard with the rich flavors of salted caramel. Topped with crunchy homemade praline and an extra drizzle of caramel sauce, this elegant treat is perfect for impressing guests or indulging at home.
Ingredients
Scale
Panna Cotta
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons powdered gelatin
- ¼ cup water (for gelatin)
- ¼ teaspoon sea salt
- ½ cup caramel sauce (store-bought or homemade)
- 1 tablespoon unsalted butter
Praline
- ½ cup chopped nuts (such as pecans or hazelnuts)
- ½ cup sugar
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the powdered gelatin over the water and let it bloom for 5 minutes to soften and expand.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Dissolve Gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved ensuring a smooth texture.
- Add Salt and Caramel: Stir in the sea salt and caramel sauce thoroughly, then pour the mixture into individual serving glasses or molds.
- Chill Panna Cotta: Refrigerate for at least 4 hours or preferably overnight until the panna cotta is fully set and firm.
- Make Praline: In a small saucepan over medium heat, melt the sugar until it turns golden brown. Add the butter and stir until smooth, then quickly pour over the chopped nuts. Allow to cool completely before breaking into small pieces.
- Serve: Once the panna cotta is set, top each serving with a generous drizzle of caramel sauce and sprinkle with praline pieces for added texture and flavor.
Notes
- For best results, use fresh gelatin and make sure it fully dissolves to avoid lumps.
- You can make your own caramel sauce or use a high-quality store-bought one.
- Chilling overnight improves the texture and flavor melding.
- Use any preferred nuts such as almonds or walnuts for the praline.
- Ensure the caramel for praline does not burn by stirring gently and watching the color closely.
- Store panna cotta covered in the fridge for up to 3 days.
