Caramel panna cotta. With sea salt. Yeah!
First of, I love panna cotta. It has this creamy but light feel. As a dessert, which is its most popular form, it’s sweet and refreshing and can be served in elegant ways.
Savory panna cotta is wonderful too. It’s great as topping for a salad, a spread for crackers or veggies, or as a base for a seafood salad like in my Crab Salad with Green Pea Panna Cotta (recipe to follow soon).
For this recipe, the caramel flavor is in the panna cotta itself. If you want plain panna cotta, check back soon. I will be posting my simple go-to panna cotta recipe which I dress up with either a fruit sauce like raspberry or strawberry coulis, dark chocolate sauce or a caramel sauce.
Click here to go straight to the recipe.
It’s quick and easy
In a nutshell …
Soften gelatin. Combine then heat cream mixture. Make the caramel then combine with cream mixture. Dissolve softened gelatin into mixture. Chill.
Done! It’s simple and quick.
The Bubble Game
Your caramel panna cotta may have bubbles that float on the surface of the mixture. Before it sets, either skim them off with a spoon or if you have a blow torch, ChefSteps.com suggests to lightly flash the surface to remove them. I use this method all the time and it works really well.
Serving Suggestions
Serve with a piece of pecan praline. Click here for my Versatile Praline Recipe.
Or top with a dollop of whipped cream then sprinkle with crushed pecan praline. To make the crushed praline, follow my recipe for Versatile Praline, then pulverize the pieces in a food processor or blender.
Or serve plain. Believe me, it tastes good as is.
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Ingredients
Instructions
Explore more recipes at Of Food and Art