If you’re looking for a dessert that feels like a warm hug wrapped in sweet silk, this Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe is just what you need. It’s a luscious, creamy panna cotta infused with the perfect balance of salted caramel goodness, topped with crunchy praline and a heavenly drizzle of caramel sauce. Every spoonful is a delightful dance between silky smoothness and crunchy sweetness that will have you coming back for more. Trust me, once you try it, this dessert will become your go-to for impressing guests or treating yourself to something truly special.
Ingredients You’ll Need
These ingredients may look simple, but each one is a star player that brings its own magic—the cream and milk give the panna cotta its silky texture, the gelatin ensures the perfect set, and the salted caramel adds that irresistible sweet-and-salty depth.
- 1 cup heavy cream: This provides the rich, creamy base essential for panna cotta’s smooth texture.
- ½ cup whole milk: Adds a lighter dairy note that balances the richness of the cream.
- ½ cup granulated sugar: Sweetens the custard just right, dissolving fully for a smooth consistency.
- 2 teaspoons vanilla extract: Lifts the flavor with warm, aromatic notes.
- 2 teaspoons powdered gelatin: The magic agent that helps the panna cotta hold its delicate shape.
- ¼ cup water (for gelatin): Used to bloom the gelatin before adding it to the cream mixture.
- ¼ teaspoon sea salt: Enhances the caramel’s flavor and balances the overall sweetness.
- ½ cup caramel sauce (store-bought or homemade): Infuses every bite with luscious caramel richness.
- 1 tablespoon unsalted butter: Helps create the praline’s glossy caramel coating.
- ½ cup chopped nuts (such as pecans or hazelnuts): For the praline, adding crunch and a toasty flavor.
- ½ cup sugar (for praline): Caramelizes into the irresistible crunchy topping.
How to Make Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe
Step 1: Bloom the Gelatin
Begin by sprinkling the powdered gelatin over cold water and let it sit for about 5 minutes. This blooming process is crucial because it softens the gelatin granules, allowing them to dissolve smoothly into your cream mixture later without clumps. Patience here means silky panna cotta in the end.
Step 2: Heat the Dairy and Sugar
Next, combine heavy cream, whole milk, granulated sugar, and vanilla extract in a medium saucepan. Warm it over medium heat while stirring occasionally so the sugar completely dissolves and the mixture becomes hot but not boiling. This step ensures the panna cotta will have an even, creamy texture and that the flavors meld together beautifully.
Step 3: Dissolve the Gelatin in Warm Cream
Remove the mixture from heat and immediately stir in the bloomed gelatin until fully dissolved. It’s key to get the gelatin well incorporated while the mixture is still warm, as that’s when it blends perfectly without lumps. This step guarantees your panna cotta will set just right with that classic jiggly but firm consistency.
Step 4: Add Salt and Caramel
Stir in the sea salt and caramel sauce gently but thoroughly. The sea salt enhances the caramel’s deep sweetness, balancing every bite with a subtle savory note. Pour this decadent mixture into serving glasses or molds—the anticipation is building!
Step 5: Chill Until Set
Refrigerate your panna cotta for at least 4 hours, preferably overnight. This resting time allows the gelatin to do its magic, transforming the creamy liquid into a luscious, wobbly dessert. The longer it chills, the better it tastes and holds its shape perfectly when served.
Step 6: Make the Praline Topping
While waiting, prepare the praline by melting sugar in a saucepan over medium heat until it turns a golden amber color. Stir in unsalted butter until smooth, then quickly mix in the chopped nuts. Spread this mixture on parchment paper and let it cool until completely hardened. Then, break it into crunchy pieces that will add the perfect crunch atop your panna cotta.
Step 7: Assemble and Serve
Once your panna cotta has set, drizzle with extra caramel sauce and sprinkle the praline pieces on top. The combination of smooth, caramel-infused cream and crunchy nutty praline creates a texture and flavor explosion you won’t soon forget.
How to Serve Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe
Garnishes
For a stunning final touch, try adding a sprinkle of flaky sea salt or a few whole nuts alongside the praline. Fresh mint leaves or a light dusting of cocoa powder can also add color contrast and make this dessert look like it belongs in a fancy restaurant menu.
Side Dishes
This panna cotta pairs beautifully with crisp fresh berries or a simple berry compote that offers a bright contrast to the rich caramel. A light almond biscotti or shortbread cookie on the side is great for adding a crunch complementing the praline topping.
Creative Ways to Present
Serve your Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe in clear glasses or delicate ramekins to show off the creamy layers and glossy caramel swirls. For special occasions, layer it with whipped cream or caramel shards for an impressive multi-textured dessert. Mini mason jars can also make it portable and perfect for parties.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover panna cotta covered in the refrigerator for up to 3 days. Cover the tops tightly with plastic wrap to prevent a skin from forming. The texture and flavor stay wonderfully intact, so it’s perfect for prepping ahead of time for gatherings.
Freezing
Freezing panna cotta is generally not recommended as the texture may change upon thawing. The creamy, delicate structure can become grainy or separate. For the best experience, enjoy your Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe fresh from the fridge.
Reheating
Since panna cotta is served chilled, reheating isn’t necessary. However, if your caramel sauce gets too firm in the fridge, simply warm it slightly in a microwave or on the stove to restore its pourable consistency before drizzling it on your dessert.
FAQs
Can I use gelatine sheets instead of powdered gelatin?
Yes! If you have gelatine sheets, soak them in cold water until soft, then squeeze out excess water and stir them into the warm cream mixture. Use about 3 sheets to replace 2 teaspoons of powdered gelatin for this recipe.
Is it possible to make the caramel sauce from scratch?
Absolutely! Homemade caramel sauce enhances the flavor immensely. Simply melt sugar until amber, stir in cream and butter, then add a pinch of salt. Just be careful with the hot sugar—it makes a big difference in taste.
Can I substitute the nuts in the praline?
Definitely. Pecans and hazelnuts are classic, but almonds, walnuts, or even pistachios work wonderfully. Just chop them finely and make sure they toast well in the caramel for a delicious crunch.
How do I know when the caramel sauce has the right consistency?
Look for a smooth, pourable texture that’s not too runny or too thick. It should coat the back of a spoon nicely. If your caramel hardens too much after cooling, gently reheat to loosen it up before using.
Can I make this dessert vegan?
This particular recipe relies on dairy cream and gelatin, so it’s not vegan as written. For a vegan version, you can try using coconut cream and agar-agar as a gelatin substitute, but the texture and flavor will vary.
Final Thoughts
I can’t recommend this Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe enough. It’s one of those magical desserts that feels both indulgent and elegantly simple, making it perfect for special occasions or just because. Give it a try and prepare to delight yourself and your loved ones with its creamy texture and irresistible caramel charm. You’ll find yourself reaching for seconds—and maybe even thirds!
Print
Salted Caramel Panna Cotta with Praline and Caramel Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Description
This Salted Caramel Panna Cotta is a luscious Italian dessert that combines creamy panna cotta infused with rich salted caramel flavor and topped with crunchy nut praline. Perfectly smooth, subtly salty, and decadently sweet, this dessert is ideal for special occasions or an elegant treat.
Ingredients
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 the Gelatin: In a small bowl, sprinkle the powdered gelatin over ¼ cup of water. Let it sit for 5 minutes until the gelatin softens and blooms.
- Heat Cream Mixture: In a medium saucepan, combine 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 it is completely dissolved.
- Add Flavorings: Stir in the sea salt and caramel sauce thoroughly into the cream mixture. Then pour the mixture into individual serving glasses or molds.
- Chill and Set: Refrigerate the panna cotta for at least 4 hours or overnight until it is fully set and firm.
- Prepare Praline: In a small saucepan over medium heat, melt the sugar until it turns a golden brown caramel color. Add the unsalted butter and stir until smooth. Quickly pour this caramel over the chopped nuts and spread it out to cool completely. Once hardened, break it into small pieces.
- Serve: When the panna cotta has set, top each serving with a generous drizzle of caramel sauce and sprinkle with the nut praline pieces before serving.
Notes
- Be careful not to boil the cream mixture after adding the gelatin as it may affect the texture.
- Use high-quality caramel sauce or make your own for the best flavor.
- The praline can be stored in an airtight container for up to a week.
- For a lighter version, consider using low-fat milk instead of whole milk.
