Description
This Salted Caramel Panna Cotta is a luscious, creamy Italian dessert featuring a smooth blend of heavy cream, whole milk, and rich caramel sauce, enhanced with a hint of sea salt. Set to a silky perfection with gelatin and topped with crunchy homemade praline for a delightful texture contrast, this elegant dessert is perfect for special occasions or an indulgent 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)
Praline
- ½ cup chopped nuts (such as pecans or hazelnuts)
- ½ cup sugar
- 1 tablespoon unsalted butter
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the powdered gelatin over the ¼ cup of water. Let it sit undisturbed for 5 minutes until it absorbs the water and blooms.
- Heat the cream mixture: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat while stirring occasionally until the sugar dissolves and the mixture is hot but does not boil.
- Dissolve the gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until it is completely dissolved.
- Add caramel and salt: Stir in the sea salt and caramel sauce into the warm cream mixture until evenly combined.
- Pour and chill: Pour the panna cotta mixture into individual serving glasses or molds. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
- Prepare the praline: In a small saucepan over medium heat, melt the sugar, swirling occasionally until it turns a golden brown color. Remove from heat, then stir in the unsalted butter until smooth. Quickly mix in the chopped nuts to coat them evenly.
- Cool and break praline: Spread the praline mixture on parchment paper or a silicone mat and allow it to cool completely. Once hardened, break it into small pieces for garnish.
- Serve: Once the panna cotta has set, drizzle extra caramel sauce on top and sprinkle generously with the praline pieces before serving.
Notes
- Ensure the cream mixture never reaches a boil to prevent curdling.
- Blooming gelatin properly is crucial for a smooth panna cotta texture.
- Use quality caramel sauce for the best flavor; homemade caramel sauce adds a fresh and rich taste.
- For a nut-free version, omit the praline or substitute with toasted coconut flakes.
- Panna cotta can be prepared up to 2 days ahead and kept covered in the refrigerator.
