This Caramel Panna Cotta is a delicate and indulgent egg-free and gluten-free Italian dessert that combines the luxurious creaminess of panna cotta with the rich, rich flavor of caramel. It’s a delicious end to any meal, whether it’s a casual dinner or a special occasion.
Ingredient
For caramel
1/2 cup (100g) sugar
2 tablespoons (30ml) water
For panna cotta
7 fl oz (200ml) milk
7 oz (200g) fresh cream
1/2 tablespoon (5g) gelatin powder
2 tablespoons (30ml) water to soak the gelatin
1/4 teaspoon (1g) salt
1/4 cup (50g) sugar
1 teaspoon (5g) vanilla extract
Instruct
Prepare caramel.
Place sugar and water in a saucepan over medium-high heat and cook without stirring until sugar dissolves and caramelizes.
Immediately divide the caramel into 4 ramekins, each 4-5 oz (120-150ml).
Turn the ramekins to coat the bottom and sides with caramel.
Prepare panna cotta.
Dissolve gelatin in 2 tablespoons cold water and let bloom for 5 to 10 minutes.
In a medium saucepan, add cream, milk, sugar, salt and vanilla and simmer over medium-low heat (Do not boil). When the sugar dissolves, turn off the stove. Let cool for 5 minutes before adding the expanded gelatin.
Add gelatin to the milk mixture and stir until the gelatin is completely dissolved.
Divide panna cotta mixture evenly into ramekins.
Leave in the refrigerator for at least 4 hours or overnight to set.
When ready to serve, Dip each ramekin in a bowl of hot water for about 30 seconds, run a sharp knife around the edges and invert each ramekin onto a plate.
Garnish with fresh berries and fresh rosemary or mint. Enjoy!
