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
Scale
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.
