Italian Panna Cotta with Salted Caramel
A creamy and velvety Italian dessert topped with rich salted caramel, blending sweet and salty flavors for a delightful treat perfect for any occasion.
Equipment
- Saucepan or heavy-bottomed pot
- Candy thermometer
- Whisk
- Ramekins or molds
- spatula
Ingredients
For the panna cotta
- 2 cups heavy cream
- ½ cup milk
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp unflavored gelatin powder
For the salted caramel
- ½ cup granulated sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp flaky sea salt
Instructions
Prepare the Creamy Custard Base
- Heat heavy cream, milk, and sugar in a saucepan over medium heat, ensuring it doesn’t boil.
- Gradually whisk in the gelatin until fully dissolved.
- Remove from heat and stir in vanilla extract.
- Pour into ramekins or molds and refrigerate for 4-6 hours until set.
Make the Salted Caramel Sauce
- Melt sugar in a saucepan over medium heat until golden brown.
- Carefully whisk in heavy cream and butter, stirring until smooth.
- Add sea salt and let the sauce cool slightly.
Assemble the Dessert
- Unmold the panna cotta by running a knife around the edges and flipping it onto a plate.
- Drizzle with salted caramel and garnish as desired.
Notes
- Ensure the gelatin is dissolved completely to achieve a silky texture.
- Use a candy thermometer to prevent overcooking the caramel.
- Prepare in advance as panna cotta needs 4-6 hours to set.