If you have a soft spot for silky, creamy desserts that impress every time, this Salted Caramel Panna Cotta Recipe is about to become your new go-to indulgence. Combining the rich sweetness of homemade salted caramel with the smooth, delicate texture of classic Italian panna cotta, it’s a dessert that feels luxurious yet approachable. Whether you’re treating yourself or charming guests, this luscious panna cotta offers the perfect balance of sweet and salty in every spoonful.
Ingredients You’ll Need
Don’t let the elegance of this dessert fool you: the ingredients are simple, straightforward, and easy to find. Each one plays an essential role, from the rich cream that gives it that luxuriously smooth texture to the sea salt that elevates the caramel sauce with a perfect salty pop.
- Granulated sugar: Essential for caramelizing to get that deep amber color and rich flavor.
- Water: Helps dissolve the sugar evenly and control the caramelization process.
- Heavy cream: Adds richness and creaminess both in the panna cotta and the caramel sauce.
- Unsalted butter: Adds depth and silkiness to the salted caramel sauce without overpowering it.
- Sea salt: The star ingredient in salted caramel, balancing sweetness with a subtle briny kick.
- Powdered gelatin: The key to setting your panna cotta to that perfect custard-like firmness.
- Cold water: Used to bloom the gelatin, ensuring a smooth, set texture.
- Whole milk: Lightens the cream mixture just a touch for a perfect panna cotta consistency.
- Vanilla extract: Infuses a gentle aromatic warmth that pairs beautifully with caramel flavors.
How to Make Salted Caramel Panna Cotta Recipe
Step 1: Make the Salted Caramel Sauce
Begin by combining granulated sugar and water in a small saucepan over medium heat. Stir only until the sugar dissolves so it doesn’t crystallize later, then stop stirring and let it bubble gently. Within 6 to 8 minutes, watch in awe as the syrup deepens to a gorgeous amber shade. This is caramel magic unfolding.
Carefully pour in the room temperature cream—expect some vigorous bubbling—and whisk smoothly to combine. Stir in the butter and sprinkle the sea salt, whisking until your salted caramel sauce is completely silky and luscious. Set aside to cool slightly while you prepare the panna cotta base.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle your powder gelatin over cold water and give it about 5 minutes to bloom. This step is crucial to help your panna cotta achieve that melt-in-your-mouth custard texture without a single lump.
Step 3: Prepare the Panna Cotta Mixture
Heat the heavy cream, whole milk, and sugar in a separate saucepan over medium heat just until steaming—you don’t want it to boil. Once hot, remove from the heat and stir in the bloomed gelatin until fully dissolved. Gently stir in the vanilla extract to round out the flavors with a hint of sweet warmth.
Step 4: Assemble Your Dessert
Spoon a tablespoon or two of your salted caramel sauce into the bottoms of small ramekins or pretty serving glasses. Pour the warm panna cotta mixture slowly and carefully over the caramel, allowing the flavors to mingle yet stay distinct. Refrigerate for at least 4 hours—or overnight if you want to prepare in advance—until the panna cotta is fully set and ready to wow.
How to Serve Salted Caramel Panna Cotta Recipe
Garnishes
To make each serving even more irresistible, drizzle extra salted caramel sauce on top just before serving and sprinkle a pinch of flaky sea salt to highlight the sweet-and-salty contrast. For a touch of color and texture, add crushed toasted nuts or a few fresh berries—it’s all about layering flavors and crunch.
Side Dishes
Pair your panna cotta with light accompaniments like a fresh fruit salad or a crisp biscotti. These can add a fresh or crunchy counterpoint to the dessert’s creamy silkiness, making each bite even more satisfying.
Creative Ways to Present
For a stunning presentation, try unmolding your panna cotta by briefly dipping ramekins in warm water and flipping them onto dessert plates. Or keep it simple and elegant by serving in transparent glasses that show off the beautiful caramel layer at the base. Either way, this Salted Caramel Panna Cotta Recipe delivers wow-factor without complicated plating.
Make Ahead and Storage
Storing Leftovers
This panna cotta stores beautifully in the fridge for up to 2 days. Keep it covered tightly to maintain its creamy texture and fresh flavors. Just give it a quick stir or a gentle shake if you’d like before serving again.
Freezing
While panna cotta is best enjoyed fresh or chilled, you can freeze it for short periods. However, freezing might slightly alter the delicate texture, so it’s ideal to freeze the salted caramel sauce separately if needed and reheat gently when ready to serve.
Reheating
This dessert is meant to be enjoyed chilled, so reheating is not recommended for the panna cotta itself. You can warm leftover salted caramel sauce gently on the stove or in the microwave to drizzle over a fresh panna cotta, keeping the best texture and flavor intact.
FAQs
Can I use powdered gelatin substitute?
Yes, you can substitute powdered gelatin with sheet gelatin for this recipe, though the amount and preparation may vary slightly. Bloom the sheets in cold water according to package instructions before adding to the cream mixture.
Is there a vegetarian alternative to gelatin?
Absolutely! Agar-agar is a plant-based substitute that can be used, but remember it sets differently and may require adjustments in quantity and preparation. It’s worth experimenting if you want a vegetarian-friendly panna cotta.
Can I prepare the caramel sauce in advance?
Definitely. The salted caramel sauce keeps well in the refrigerator for up to a week. Just gently warm it before using for easy pouring and that signature smoothness.
What if I don’t have sea salt?
While sea salt adds a beautiful crunch and brightness, you can use kosher salt or even fine table salt in smaller amounts. Avoid salted butter to keep full control over the saltiness.
How can I tell when the caramel is the right color?
The caramel should be a deep amber color, not too light or too dark. Light caramel won’t have enough flavor depth, and overcooked caramel can taste bitter. Keep a close eye during those last few minutes for that perfect golden hue.
Final Thoughts
I couldn’t recommend this Salted Caramel Panna Cotta Recipe more if you want a dessert that feels both special and homey. Its luscious texture paired with the perfect sweet and salty balance is a surefire way to delight anyone at your table. Give it a try—you might just find your new favorite dessert for any occasion.
Print
Salted Caramel Panna Cotta Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Gluten Free
Description
This Salted Caramel Panna Cotta recipe offers a rich, creamy Italian dessert featuring a smooth gelatin custard topped with luscious homemade salted caramel sauce. The combination of silky panna cotta and sweet, slightly salty caramel creates a decadent treat that’s perfect for any occasion.
Ingredients
Salted Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 cup heavy cream, room temperature
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Panna Cotta:
- 2 teaspoons powdered gelatin (1 packet)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the salted caramel sauce: In a small saucepan over medium heat, combine sugar and water. Stir just until the sugar dissolves, then stop stirring. Let the mixture bubble for 6 to 8 minutes or until it reaches a deep amber color. Carefully add the room temperature heavy cream, as it may bubble vigorously, then whisk in the unsalted butter and sea salt until the sauce is smooth. Set aside to cool slightly.
- Prepare the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water and allow it to bloom for 5 minutes, absorbing the liquid fully.
- Make the panna cotta base: In a separate saucepan, heat the heavy cream, whole milk, and sugar over medium heat until just steaming without boiling. Remove from the heat and stir in the bloomed gelatin until it is fully dissolved. Then, add the vanilla extract and mix well.
- Assemble the panna cotta: Spoon 1 to 2 tablespoons of the salted caramel sauce into the bottom of 4 small ramekins or serving glasses. Gently pour the warm cream and gelatin mixture over the caramel layer.
- Chill: Place the ramekins in the refrigerator and chill for at least 4 hours, or until the panna cotta is completely set.
- Serve: To unmold, briefly dip the ramekins into warm water and invert onto serving plates. Alternatively, serve the panna cotta directly in the glasses. Drizzle extra salted caramel sauce and sprinkle a small pinch of sea salt on top if desired for added flavor.
Notes
- For a stronger salted caramel flavor, swirl additional caramel sauce into the panna cotta mixture before chilling.
- Panna cotta can be prepared up to 2 days in advance and stored covered in the refrigerator.
- Use room temperature cream for the caramel sauce to prevent splattering when adding to hot sugar.
- Ensure not to boil the cream mixture to maintain a smooth texture and proper gelatin setting.
