Panna cotta is one of my favourite desserts. I don’t particularly have a sweet tooth, but if I go out for a meal and this is on the menu, I will always choose it. I love the texture of it and find that it isn’t a rich or heavy dessert so I never feel like I’m going to burst after. I’ve never made them myself though until a month ago when I made some vanilla ones, but they were a bit too firm as they didn’t wobble as much as I would have liked them to. However, myself and my boyfriend hosted a music night last weekend and I really wanted to give them another go!Salted caramel is one of my favourite flavours. Whoever came up with the combination is a genius! I’m not a big fan of caramel on its own as I find it far too sweet and sickly. But instead of making more vanilla ones I thought it would be a good idea to do salted caramel ones. They were a popular choice and went down a treat! I served them with a caramel sauce as the cream and milk in the panna cotta mixture meant that the flavour of caramel was nice and subtle.I had to make 12 so I doubled the following recipe. They were so easy to do and look good when you serve them, so if you have guests, they will be sure to be impressed.Prep time: 5 minutes.Cooking time: 15 minutes + 12 hours chilling.Ingredients:
- 300ml double cream.
- 50ml water.
- 150ml whole milk.
- 1 sachet of gelatine.
- 150g gold caster sugar.
- 2 pinches sea salt flakes.
- 1 vanilla pod (seeds scraped out).
- Soak the gelatine in hot water – just enough to cover the granules – stir thoroughly and leave to one side.
- Place the sugar and water in a pan and heat on a low heat until the sugar has dissolved and has turned a dark amber colour. Remove from the heat.
- Slowly whisk the cream and milk into the caramel, as well as the vanilla seeds and salt.
- Add the gelatine to the mix and whisk gently over a low heat for 5 minutes. You will need to whisk it continuously to ensure the gelatine is mixed in.
- Add the salted caramel mix to a jug and add to moulds.
- Chill in the fridge for at least 12 hours.
- Get out 5 minutes before serving.
- To make the caramel sauce, follow this recipe from BBC Good Food.