Easy Salted Caramel Panna Cotta with Praline

Salted Caramel Panna Cotta with Praline

Salted Caramel Panna Cotta with Praline in a glass on a white timber background

Salted caramel panna cotta with praline is super easy to make. There is no cooking apart from heating the milk and cream gently to a simmer. It is such a simple dessert with a soft, wobbly texture and luxuriantly, creamy caramel flavour. Topped with some crushed praline and you’ve got a winning dessert.

ingredients for salted caramel panna cotta with praline in white bowls
Ingredients

Be organised

Salted Caramel Panna Cotta with Praline is very quick to put together, but we do recommend you have everything ready, and in front of you.

Basically you’re:

  1. heating milk and cream
  2. melting sugar till golden – dark brown (depending on your likes)
  3. pouring milk over caramel and whisking, then removing from heat
  4. soaking gelatine leaves for 5 minutes
  5. squeezing gelatine leaves and adding to mixture, then whisking till incorporated
  6. add a pinch of salt
  7. pour into your moulds and refrigerate
  8. too easy!

 Dry Caramel Tips

  1. The important thing when making the caramel is not to stir it as it will crystallise and turn clumpy and grainy and there is no going back from crystallization, other than to start again.
  2. Heat sugar over low heat to start the sugar melting, tilting and swirling the pan to incorporate the dry sugar into the melted caramel until you have a fluid golden, amber  liquid.
caramelising sugar in a silver pan to make the caramel for salted caramel panna cotta with praline
caramelising the sugar

Leaf gelatine

Leaf gelatine comes in different strengths: bronze, silver, gold or platinum. Each has a different strength or ‘bloom’ with bronze the weakest, and platinum the strongest.

adding softened gelatine into caramel milk mixture for salted caramel panna cotta with praline
adding the softened gelatine

Tips 

  • don’t let the gelatine leaves soak in the water for too long as this will diminish its setting properties (around 5 minutes is enough time).
  • make sure your liquid is not boiling when you add the gelatine as this will weaken the set.

Salted Caramel Panna Cotta with Praline

Making praline is simply melting the sugar until it’s a golden to deep brown colour (depending on how you like your caramel) then pouring the caramel over nuts to cover and allow to cool. You can either blitz the praline in a food processor or pop the praline in a ziplock bag and gently tap with a rolling pin or other heavy object to the desired size.

adding caramelised sugar to toasted nuts to make praline for salted caramel panna cotta with praline
add the caramelised sugar to the toasted nuts
salted caramel panna cotta with praline in a glass with a silver spoon
YES PLEASE

Watch How To Make Salted Caramel Panna Cotta with Praline

 

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What’s your favourite Panna Cotta flavour?

We would love to hear from you in the comments below when you make this salted caramel panna cotta with praline recipe.

Print
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Salted Caramel Panna Cotta with Praline


  • Author: Recipe Winners, recipe adapted from Karen Martini Vanilla Panna Cotta
  • Prep Time: 30 minutes
  • Total Time: 30 minutes + chilling
  • Yield: 6 serves

Ingredients

panna cotta

  • 1 1/2 cups (375 ml) pouring cream
  • 3/4 cup full cream milk
  • 3/4 cup  caster sugar
  • 2 x 5 gram gold strength gelatine leaves
  • 1/2 teaspoon salt flakes 

pecan praline 

  • 1/2 cup caster sugar
  • 1/2 cup toasted pecans

Instructions

panna cotta

  • put the cream and milk in a medium saucepan and heat till just under boiling point and remove from heat
  • place the gelatine leaves in a bowl of cold water , submerged
  • put sugar into a small heavy based saucepan over medium heat and melt until it becomes a dark amber colour. Don’t stir it, but gently swirl your pan around
  • quickly add the warm cream mixture stirring into the caramel keeping it on the heat
  • some caramel may solidify as you add the cream mixture but just whisk it until the caramel has dissolved
  • tightly squeeze the gelatine leaves from the water (discarding water) and whisk into caramel mixture till dissolved
  • add salt and mix
  • pour into small moulds or dishes and refrigerate for at least 4 hours
  • spoon praline over the panna cotta
  • serve and enjoy!

pecan praline 

  • toast pecans on a tray in the oven at 180c (355f) for 10 minutes, then remove from oven
  • lightly grease a tray or pan and place pecans evenly on base
  • put sugar in a small pan over medium heat and slowly melt the sugar, tilting pan and swirling to capture all of the sugar
  • when caramel is golden to deep brown (depending on how dark you want your praline) quickly pour over the pecans
  • leave to cool
  • pop praline in a plastic bag and crush with a rolling pin using a light tapping motion until you have the sized pieces you like
  • Category: cakes and desserts
  • Method: refrigeration
  • Cuisine: Italian

Keywords: salted caramel panna cotta with praline

Cooper

So, this one little green tree frog has been driving Cooper crazy for weeks. In the beginning the frog moved into a gutter on the roof and each night it would come down to the verandah for food, Cooper discovered the frogs ritual and can be found waiting for the frog each night.

Amazingly the frog seems to know Cooper is harmless, so it goes about his business. Cooper usually spends an hour or so nightly following the frog around the veranda.

Australian green tree frog on a chair
Greenie

 

 

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