Caramel panna cotta

Name: Caramel panna cotta
Ingredients: 500 ml liquid cream; 150 g vanilla powdered sugar; 2 vanilla essences or 1 vanilla pod; 100 ml cold water; 6 g gelatin sheets; 4 teaspoons caramel; 60 g chocolate topping

Dessert - Caramel panna cotta by Livia J. - Recipia

Caramel panna cotta made with cream and gelatin needs at least five hours to set in the fridge. The cream turns out smooth and softly wobbly, with vanilla, caramel at the bottom and chocolate topping on top, then it’s turned out of the glasses. I prefer it in small glasses, so you get caramel in every spoonful, not just at the bottom. Prep: 10 minutes. Cook: 5 minutes. Rest: 5 hours and 10 minutes. Total time: 5 hours and 25 minutes. Servings: 4. Approximately 620 kcal and 4 g protein per serving.

Ingredients

500 ml liquid cream
150 g vanilla powdered sugar
2 vanilla essences or 1 vanilla pod
100 ml cold water
6 g gelatin sheets

For decorating

4 teaspoons caramel
60 g chocolate topping

Preparation

1. Put 6 g gelatin sheets in 100 ml cold water and leave to soften for 10 minutes. 2. Pour the liquid cream into a saucepan and add the vanilla powdered sugar and vanilla essence. If using the pod, split it and scrape the seeds into the pan. Heat over low heat for 5 minutes, until the cream is hot and steaming, without letting it boil. 3. Drain the gelatin, squeeze it well by hand and add it to the pan. Stir until completely dissolved. If you used a pod, strain the cream before pouring it into the molds. 4. Put 1 teaspoon of caramel in the bottom of each of the 4 glasses or molds. Pour the cream on top and refrigerate for at least 5 hours, until set. 5. Loosen the panna cotta around the edges and turn it out of the molds. Spoon the chocolate topping on top.

Notes

It keeps covered in the fridge for up to 3 days, so you can make it a day ahead. Cream is the dairy product in this recipe; for a different flavor, replace the vanilla with the grated zest of 1/2 lemon. Choose unsweetened liquid cream with at least 30% fat, so the vanilla powdered sugar remains the only sweetener in the cream. The pod leaves little flecks of vanilla, while the essence keeps the cream smooth. Shallow glasses chill faster than deep molds, so the latter may need more time in the fridge. It’s my husband’s recipe; I like the taste, but the photos don’t do it much justice. I serve it plain, with black coffee alongside.