Description
This decadent salted caramel panna cotta is the perfect combination of creamy, sweet, and savory flavors. The rich caramel and a hint of sea salt perfectly complement the smooth, velvety panna cotta. Topped with crunchy praline, this dessert is a true showstopper for any special occasion!
Ingredients
Scale
- 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
- For the praline: ½ cup chopped nuts (such as pecans or hazelnuts), ½ cup sugar
Instructions
- In a small bowl, sprinkle the powdered gelatin over the water and let it bloom for 5 minutes.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Once the cream mixture is hot, remove it from the heat and stir in the bloomed gelatin until fully dissolved.
- Stir in the sea salt and caramel sauce, then pour the mixture into individual serving glasses or molds.
- Refrigerate for at least 4 hours or overnight until set.
- For the praline: In a small saucepan over medium heat, melt the sugar until it turns golden brown. Add the butter and stir until smooth, then pour over the chopped nuts. Allow to cool completely before breaking into pieces.
- Once the panna cotta is set, top with a generous drizzle of caramel sauce and sprinkle with praline pieces before serving.
Notes
- Make sure to allow the panna cotta to set completely before serving for the best texture.
- For a more intense caramel flavor, you can use homemade caramel sauce.
- The praline can be made ahead of time and stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg