Salted Caramel Panna Cotta

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).


  1. Soak the gelatine in hot water – just enough to cover the granules – stir thoroughly and leave to one side.
  2. 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.
  3. Slowly whisk the cream and milk into the caramel, as well as the vanilla seeds and salt.
  4. 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.
  5. Add the salted caramel mix to a jug and add to moulds.
  6. Chill in the fridge for at least 12 hours.
  7. Get out 5 minutes before serving.
  8. To make the caramel sauce, follow this recipe from BBC Good Food.



One Comment Add yours

  1. mistimaan says:

    Nice post


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