Caramel Panna Cotta
The most unctuous and perfectly textured caramel and vanilla panna cotta. It’s ridiculously easy and quick to prepare, and sure to herald a few "oohs' and "ahhs".
It's the perfect end for a nice meal, just pair it with a nice cup of coffee.
Soak 2½ gelatin leaves in a bowl filled with ice-cold water to hydrate them. Leave them in the water until it's time use them
Add 400 ml of light cream and 150 ml of whole milk to a saucepan
Halve 1 vanilla bean and scrape off the seeds with the back of a knife. Add the seeds and pod to the saucepan
Place the saucepan over medium-low heat. Turn off the heat as soon as it starts to simmer and let it rest to infuse until it's time to use it
Add 60 g of caster sugar to a saucepan over medium-low heat and let it melt until golden brown, occasionally swirling the pan to help it caramelize evenly. Do not stir with a spoon
Carefully pour the hot milk mixture over the caramel gradually, whisking to combine. Place it over medium-low heat and whisk until the caramel is completely dissolved
Strain it through a fine mesh sieve
Squeeze well the gelatin leaves to remove the water and them to the caramel and milk mixture. Whisk to dissolve
Divide the mixture equally into 6 dariole molds or custard cups
Refrigerate the panna cotta for at least 2h until firm
Remove from the refrigerator and dip the mold in warm water, being careful not to wet the panna cotta. Gently pull the panna cotta away from the sides of the mold and turn it out onto a serving plate. The caramel panna cotta is ready
Enjoy! Try it with caramel sauce if you want even more indulgence.
Yield 6 portions
Light Cream400 ml
Whole Milk150 ml
Caster Sugar60 g
Ice Cold Wateras needed