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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


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


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