The caramel panna cotta with crunchy topping is an elegant and easy-to-prepare dessert, perfect for a refined finish to lunches and dinners.
The velvety base of the panna cotta pairs with the intense flavor of caramel and the crunchy note of almonds or caramelized hazelnuts. A dessert that everyone always loves and that you can prepare in advance, so you can serve it without stress.
I chose to make the panna cotta by combining both cream and milk and adding a “normal” dose of gelatin to have a soft spoon dessert and not too firm!
It is important, and I would say essential, to let the panna cotta set for at least 6 hours in the fridge, and even better, overnight!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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TIP FOR DISSOLVING SHEET GELATIN
To dissolve sheet gelatin, you need to soak them in cold water for about 10 minutes, using roughly 5 times the weight of the gelatin indicated in the dose.
Still on the TOPIC of spoon desserts like panna cotta and others, here are more ideas just below:
- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups fresh liquid cream
- 1/2 cup sugar
- 2 tbsps gelatin sheets (3 tbsps if you want it firmer)
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 4 tbsps water
- 3/4 cup sugar
- 1/2 cup sugar
- 1/2 cup almonds (toasted or toasted hazelnuts)
Tools
- Molds
- Small Pots
Few Steps for a Deliciously Creamy Spoon Dessert
Start the recipe by preparing the caramel: in a small pot, melt the sugar with the water without stirring, until you get a caramel with a nice amber color. Then immediately pour it on the bottom of the mold (or in individual molds) and let it harden.
Soak the gelatin by placing the sheets in cold water for about 10 minutes.
In a pot, pour cream, milk, sugar, and vanilla. Bring almost to a boil, then remove from heat, adding the well-squeezed gelatin and stirring everything very well.
Then pour into the mold, distributing the panna cotta over the now hardened caramel. Let it cool perfectly at room temperature, then place in the fridge for at least 5-6 hours (but much better overnight).
Shortly before serving, prepare the crunchy topping.
Melt the granulated sugar in a pot until caramelized, add the hazelnuts/almonds, mix thoroughly and pour the liquid onto parchment paper leveling it if desired with half a fresh lemon or flattening it with a rolling pin used over another sheet of parchment paper.
When it is well chilled, coarsely chop with a knife.
After the resting time, unmold the panna cotta by inverting the mold onto a serving plate, decorating with the crunchy topping, and serving immediately to my guests.
It’s a delight!
My kitchen for your table: enjoy your meal! Annalisa
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Panna Cotta Saving Tips
Resting Times
Resting Times
Let cool at room temperature until lukewarm.
Then in the fridge for at least 6 hours, better overnight if you make it in the large 8-inch mold.
Tip for Unmolding Without Breaking
Remove the panna cotta from the fridge.
Immerse the mold (to the edge, without letting water in, BE CAREFUL) in a basin of hot water for 5-6 seconds.
Place the serving plate on top, turn decisively and… plop! It will come off with the caramel oozing enticingly on top.
If it doesn’t come down immediately, repeat the very quick dip in hot water.
