This Salted Caramel Panna Cotta is a decadent dessert that combines the creamy richness of panna cotta with the sweet and salty allure of caramel. It's a show-stopping dessert that's surprisingly easy to make. The edible flowers and caramel popcorn garnish add a touch of elegance, making it perfect for...
Ingredients
For the Panna Cotta
fresh cream500mL
full cream milk250mL
white sugar100g
salted caramel sauce80g
vanilla extract1tsp
powdered gelatine1 1/2tsp
cold water2tbsp
For Garnish
Diddle Daddle caramel popcorn1bundle
extra salted caramel sauce for drizzling1bundle
edible flowers1bundle
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Salted Caramel Panna Cotta
Prepare the Gelatine
- Step 1
Sprinkle the gelatine over 2 tbsp cold water in a small bowl.
- Step 2
Let it bloom for 5 minutes until it looks like a gel.
Heat the Cream Mixture
- Step 1
In a saucepan, combine cream, milk, sugar, vanilla, and salted caramel sauce.
- Step 2
Heat gently over medium heat until hot but not boiling, around 70–80°C. Stir to dissolve the sugar.
Add Gelatine
- Step 1
Remove the saucepan from heat.
- Step 2
Stir in the bloomed gelatine until fully dissolved.
Pour into Log Moulds
- Step 1
Place your silicone log moulds on a baking tray for stability.
- Step 2
Carefully pour the mixture into the moulds, leaving a little space at the top.
- Step 3
Refrigerate for at least 6 hours or overnight for best results.
Unmould & Plate
- Step 1
Gently unmould the panna cottas onto chilled serving plates.
- Step 2
Drizzle lightly with extra salted caramel sauce.
- Step 3
Arrange Diddle Daddle popcorn around and on top.
- Step 4
Add edible flowers for a pop of colour.
Optional Homemade Salted Caramel Sauce
- Step 1
Heat 100 g sugar in a saucepan over medium heat until melted and amber in colour.
- Step 2
Carefully whisk in 60 mL cream; it will bubble.
- Step 3
Add 25 g butter and ½ tsp sea salt.
- Step 4
Stir until smooth, then cool.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the gelatine is fully dissolved in the cream mixture to avoid lumps.
Refrigerate the panna cotta overnight for the best texture and flavor.
Use a jug for pouring to make it easier to fill the moulds neatly.
Choose edible flowers with vibrant colours to enhance the presentation.
If making homemade salted caramel sauce, allow it to cool before using.
FAQS
Can I use a different mould shape?
Yes, you can use any silicone mould shape you prefer. Just ensure they are stable on a tray in the fridge.
How long can I store the panna cotta?
The panna cotta can be stored in the fridge for up to 3 days. Add garnishes just before serving.
Can I make this recipe vegetarian?
You can substitute the gelatine with a vegetarian alternative like agar-agar, but the texture may differ slightly.
What can I use instead of salted caramel sauce?
You can use plain caramel sauce and add a pinch of sea salt to achieve a similar flavor.
Can I skip the edible flowers?
Yes, the edible flowers are optional and mainly for decoration. You can skip them if unavailable.
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Private Chef Anna
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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