Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Caramel panna cotta cake served sliced
Silky caramel cream set on a buttery biscuit base

Caramel panna cotta cake

Author: Flavelo
Recipes Cakes and Desserts
Panna Cotta means 'cooked cream'. This Northern Italian dessert celebrates the silkiness of cream. In this cake format, caramel appears not just as a sauce but flavours the cream itself, giving it a deep, buttery-toffee character. Gelatine is the key player here: just enough is needed to make the cake sliceable, but melt immediately in the mouth.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Springform tin (20 cm): Smaller diameter results in a taller cake.
  • Pan: For caramelising.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the biscuits, mix with the melted butter. Press into the bottom of the tin and refrigerate.

Tip: Press down firmly so it is compact.
2 ✓

Soak the gelatine leaves in cold water for 5 minutes.

Tip: Leaf gelatine is easier to handle and has a cleaner taste.
3 ✓

Caramelise the sugar to a golden brown in a pan. Remove from heat and carefully pour in the cream.

Tip: Be careful with the hot steam! The caramel might harden, but will melt again when returned to heat.
4 ✓

Return to the heat, add the seeds scraped from the vanilla pod and the salt. Heat until the caramel is fully dissolved and the cream starts to simmer.

Tip: Salt ('salted caramel' effect) highlights sweetness.
5 ✓

Remove from heat, let cool for 5 minutes, then stir in the squeezed-out gelatine leaves.

Tip: Liquid that is too hot can weaken the gelatine.
6 ✓

Allow the cream to cool to lukewarm (stir to prevent a skin forming), then pour over the biscuit base.

Tip: If poured hot, it melts the butter base and makes the bottom of the cream crumby.
7 ✓

Chill for 4 hours, or overnight.

Tip: Patience creates the perfect texture.

Recipe FAQ

Why didn't the panna cotta set?
Either there was too little gelatine, or you didn't wait long enough. Gelatine bonds need time and cold to form.

Ingredients

  • 500 ml Double cream
  • 150 g Caster sugar
  • 1 Vanilla pod
  • 6 Gelatine leaves
  • 200 g Butter biscuits
  • 100 g Butter (melted)
  • 1 pinch Sea salt