I am ending the week with some smooth Salted Caramel Panna Cotta. Panna Cotta is one of my go to dessert! It’s uncomplicated to prepare and you can play with as many essences as you liked. It does take some time to set so you certainly need to plan in advance. I had a small jar of salted caramel that needed to be used and Panna Cotta was the first thing that came in my mind. Glossy, smooth, wobbly and yet holding its shape flawlessly. It’s an indulgence you will love.
Panna Cotta can sometimes turn out little dense and rich but not wobbly enough. Still tasty. This particular recipe makes the perfect wobbly texture. It comes out of the mold very easily and the texture is ultra-smooth, melting in mouth.
Salted Caramel Panna Cotta is not excessively sweet and requires just 5 ingredients:
- Salted Caramel – Here is a recipe link
- Heavy Cream
- Whole Milk
- Gelatin powder or Agar Agar
I also make a tiny portion of the sesame brittle which gave a pleasant bite to the velvety panna cotta.
Steps for the Salted Panna Cotta
- Whisk the gelatin powder in little water and leave it aside for 5 minutes. The powder will absorb the water and turn into a blob of jell.
- Pour the heavy cream and the milk along with sugar to a pan and warm it in medium heat.
- Add the blob of jell and keep whisking for 3 to 4 minutes for it to dissolve.
- Finally add the salted caramel and whisk again to mix everything.
- Pour in individual containers, cover with small plates or clear wrap and let it set in the refrigerator (NOT FREEZER)
As you can see it’s one of the easiest desserts to prepare. Here are few other Panna Cotta Recipes to try.
For the sesame brittle, I separately caramelized ½ cup sugar and added the sesame seeds to it. Then spread on parchment paper and let it set. It should snap easily once set.
Is Panna Cotta Same and Flan or Egg Free Flan?
NO! Both are different kind of dessert but looks similar.
Flan is egg based custard that also uses gelatin, but the custard is baked. When you remove the egg, you cannot call it flan anymore.
Panna Cotta is an Italian dessert that doesn’t call for eggs. The base is heavy cream, evaporated milk or condensed milk that is mixed with gelatin to set. It is not baked.
The result of both the Flan and Panna Cotta should be smooth, and creamy. Flan does taste rich because of the use of egg in it.
Salted Caramel Panna Cotta
for the panna cotta
- ½ cup salted caramel
- 1 cup heavy cream
- 1 cup milk
- ⅓ cup white granulated sugar
- 2 teaspoon gelatin powder
- 2 tablespoons water
for the sesame brittle
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon sesame seeds
- In a bowl mix the gelatin powder and water. Leave it aside for the gelatin to bloom.
- Simultaneously, pour the cream and the milk in a pot along with the sugar and warm it by stirring occasionally. No need to boil. Once the milk warms up, add the bloomed gelatin to the pot. And whisk for 5 minutes for the gelatin to dissolve completely.
- Switch off the heat and pour the salted caramel. Give a whisk to dissolve it completely.
- Pour it into individual jars and let it set in the refrigerator for 4 hrs.
- For the sesame brittle, before you start making the caramel, place a parchment paper in a plate or a tray. Next, in a heavy bottom pan add the sugar and the water. Once it caramelizes add the sesame seeds and give a quick mix. Pour it on the parchment paper and tilt the plate or the tray gently to spread it.
- Leave it aside for 30 minutes to set. You could be able to remove it easily from the parchment paper. Snap it into bite size.
- Garnish on the panna cotta with the sesame brittle before serving.