Delicious Indulgence, Easily Done!
What if I told you that you could make the most incredible, decadent, delicious dessert in less than 30 minutes? (Excluding time for it to set up in the fridge.) That If you keep those little packets of instant unflavored gelatin in your pantry, you probably already have everything you need to make this baby! This dessert is beyond incredible.
I used to think that making Panna Cotta was some tricky bit of business, but it couldn’t be faster or easier. The last Panna Cotta recipe I shared was for Coconut Panna Cotta with Passion Fruit Sauce https://wp.me/p9KEfL-by This recipe is made even more amazing by the addition of the salted caramel. Imagine, dipping through the rich, salted caramel and into the creamy vanilla Panna Cotta below. I bet I have your attention now, right? Here’s how I made it!
Salted Caramel – You’re Gonna Thank Me For This One!
Just like going to Google to diagnose a medical problem, reading too many recipes for somethings can frightening and lead to “Cooking- In-The-Kitchen-Hypochondria”. Homemade caramel sauce is one of those things! So, can I just say, do not be afraid to make this! The cost of making this at home compared to the prices at the stores, is vastly better too.
All you have to do is put the sugar by itself into a medium size, heavy bottom sauce pan. Do not stir, just let it melt slowly, You can rotate the pan if needed to move the caramel over to meet the rest of the sugar if it’s not melting evenly.
Let the butter melt, then add butter. It will get all bubbly, but totally manageable. Whisk, whisk, whisk, until it’s all melted and combined. Then add cream. It will bubble again, but you will continue to whisk until is subsides. Remove from the heat and add sea salt and let it cool.
Believe me, you will want to put this right into a glass and drink it, it’s that dang deeeelish! Don’t even think of trying it until it is absolutely cool, or you and your tongue will regret it for a few days! Once it cools thoroughly, pour into a jar and cover. This will keep for a few weeks, if you can imagine it lasting that long!
Panna Cotta
In a small bowl, add milk and sprinkle the gel powder on top and let it “bloom” for 5 minutes.
In a medium size sauce pan, add the cream, sugar and the vanilla bean or vanilla paste. If you don’t have a vanilla bean, you can use pure vanilla flavoring, but it looks pretty with the beans mixed into the Panna Cotta and you really do want the most vanilla flavor you can get. Either way, it’s still delicious, so don’t let a little vanilla bean stop you from making this. Heat until it’s simmering and the sugar has melted. Don’t let it boil. Turn off the heat.
Strain the mixture, in case any of the woody part of the bean is floating in the cream. Put it back into the pot, then add the milk and gelatin mixture and the yogurt to the pan with the cream and vanilla and whisk until it’s completely incorporated and there are no lumps. Pour into pretty serving glasses and set into the refrigerator to set until firm.
Once the Panna Cotta is set and firm, pour the salted vanilla on top and let that set for a few minutes in the fridge before serving. Top with a slight bit of sea salt. Enjoy!
Note About Vanilla Beans
If you haven’t used a real vanilla bean before, all you do is split the bean in half. Using a small paring knife, scrape the rich bean paste right out of the middle and put it into the pot. You can also float the bean pod after you scrapped it and during the heating, you will be able to steep even more of the bean flavor into the mix. If you want another way to get more our of the pod, put it in a jar with some granulated sugar and close the lid. The bean will continue to flavor the sugar for your next baking adventure.
Panna Cotta with Vanilla Bean Topped with Salted Caramel
Ingredients
For the Caramel Sauce
- 2 cups granulated sugar
- 3/4 cup unsalted butter, cubed and softened
- 1 cup heavy whipping cream
- 1 tablespoon sea salt
For the Panna Cotta
- 1/2 cup whole milk
- 1 1/2 teaspoons unflavored gelatin (Knox)
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
- 2 Cups Heavy Cream
- 1/2 cup Greek yogurt
- 1 vanilla bean, split, seeds removed
Instructions
For the Caramel Sauce
- In a medium, heavy bottom sauce pan, add sugar and heat on medium high. Watching the pot constantly, let the sugar melt and become amber colored. Once all the sugar has melted, the color should already be a deep amber. Immediately add the butter and whisk constantly until the bubbling subsides. Add the cream and continue to whisk until it's subsided. Add the salt and allow to cool completely. Once it is fully cooled, put into a glass jar with a lid. Seal and refrigerate for up to 2 weeks. If you need the sauce to loosen up to pour, just put it into the microwave for about 10 seconds, then stir.
For the Panna Cotta
- In a small bowl, add milk and sprinkle the gel powder on top and let it "bloom" for 5 minutes.
- In a medium size sauce pan, add the cream, sugar and the vanilla bean or vanilla paste. If you don't have a vanilla bean, you can use pure vanilla flavoring.
- Heat until it's simmering and the sugar has melted. Don't let it boil. Turn off the heat.
- Add the milk and gelatin mixture and the yogurt to the pan with the cream and vanilla and whisk until it's completely incorporated and there are no lumps. Pour into pretty serving glasses and set into the refrigerator to set until firm.
- Once the Panna Cotta is set and firm, pour the salted vanilla on top and let that set for a few minutes in the fridge before serving.
