Description
This Salted Caramel Panna Cotta recipe offers a rich and creamy Italian dessert blended with the sumptuous flavors of salted caramel and crunchy nut praline topping. Silky smooth panna cotta is set with gelatin and enhanced with a perfect balance of sweetness and saltiness, finished with a delightful caramel nut praline for texture. Ideal for an elegant dessert or special occasion 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 ¼ cup water and let it bloom undisturbed for about 5 minutes to soften and absorb the water.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture becomes hot but not boiling.
- Dissolve Gelatin: Remove the hot cream mixture from the heat and stir in the bloomed gelatin until it is completely dissolved, ensuring no lumps remain.
- Add Salt and Caramel: Stir in the sea salt and caramel sauce to the mixture, blending thoroughly to combine the rich salted caramel flavor throughout.
- Pour and Chill: Pour the panna cotta mixture into individual serving glasses or molds. Refrigerate for at least 4 hours or overnight until the panna cotta is fully set and firm.
- Make the Praline: For the praline topping, heat sugar in a small saucepan over medium heat, melting it until it achieves a golden brown caramel color. Add unsalted butter and stir continuously until smooth, then immediately pour over the chopped nuts. Allow this mixture to cool completely and harden before breaking into small pieces.
- Serve: Once the panna cotta is set, garnish each serving with a generous drizzle of caramel sauce and sprinkle with the crunchy praline pieces for an irresistible finish.
Notes
- You can use homemade caramel sauce or a good quality store-bought alternative.
- Ensure the cream mixture does not boil, as this can affect the texture and gelatin setting.
- Praline can be stored in an airtight container for up to a week, perfect for making ahead.
- Using sea salt adds a more nuanced salty flavor that enhances the caramel.
- For a nut-free version, simply omit the praline topping or substitute with toasted coconut flakes.
