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Salted caramel panna cotta in a glass
Special Italian dessert with salted caramel flavours

Salted Caramel Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Panna Cotta means 'cooked cream'. This dessert is the magic of gelatine: we use just enough for the liquid cream to set into a wobbly, silky gel. The bitter-salty taste of salted caramel breaks up the fatty richness of the cream.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Small saucepan
  • Ramekins or moulds
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in ice-cold water for 5 minutes.

Tip: In cold water it only swells, it doesn't dissolve.
2 ✓

Sprinkle the sugar on the bottom of a saucepan. Melt over medium heat without stirring, just tilting the pot, until it becomes amber-coloured caramel.

Tip: Don't stir with a spoon as it may crystallise! Only move the pot.
3 ✓

Remove from the heat, and carefully pour in the cream while stirring constantly.

Tip: Careful, hot caramel foams up and steams! If the caramel hardens from the cold cream, put it back on the heat and warm until melted.
4 ✓

Take off the heat, let cool to approx 60-70°C. Stir in the salt and vanilla.

Tip: Gelatine must not be put into boiling liquid as it loses its strength.
5 ✓

Squeeze out the gelatine leaves, and stir into the warm cream until completely dissolved.

Tip: Ensure there are no lumps.
6 ✓

Strain the mixture (to ensure it's smooth), then pour into moulds.

Tip: Straining removes any potential caramel or gelatine lumps.
7 ✓

Place in the fridge for at least 4 hours (but preferably overnight) until set.

Tip: Upon serving, dip the bottom of the mould in warm water for a few seconds so it turns out easily.

Recipe FAQ

Why didn't it set?
Either there was too little gelatine, or the gelatine mixture boiled (which weakens gelling ability).
Powder or leaf gelatine?
Either works, but leaf gelatine is easier to work with. 1 leaf is approx 1.6-2g, which corresponds to about half a teaspoon of powder.

Ingredients

  • 500 ml Double cream (min. 30%)
  • 100 g Caster sugar
  • 3 leaves Gelatine (or 5g powder)
  • 1 tsp Sea salt (preferably flakes)
  • 1 tsp Vanilla extract