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.
Panna Cotta is very quick to put together, but we do recommend you have everything ready, and in front of you.
- heating milk and cream
- melting sugar till golden – dark brown (depending on your likes)
- pouring milk over caramel and whisking, then removing from heat
- soaking gelatine leaves for 5 minutes
- squeezing gelatine leaves and adding to mixture, then whisking till incorporated
- add a pinch of salt
- pour into your moulds and refrigerate
- too easy!
Dry Caramel Tips
- 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.
- 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.
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.
- 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.
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.
Watch How To Make It
Check out some more quick winning dessert ideas
click on the link…..Coconut and Kaffir Lime Panna Cotta with Papaya and Passionfruit
click on the link…..Peach Frangipane Tart
click on the link…..Easy Crustless Lemon Tart
click on the link…..Lemon Curd and Almond Butter Cake
click on the link…..Easy Pavlova Strawberry and Almond Roll
What’s your favourite Panna Cotta flavour? We would love to hear from you in the comments below.Print
- 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
- 1/2 cup caster sugar
- 1/2 cup toasted pecans
- 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!
- 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
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