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
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 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.
