The Panna cotta with caramel, a great classic that never disappoints! A simple and practical dessert that you can serve plain, or garnish with Nutella or fresh fruit.
Nothing complicated in preparing it, a typical spoon dessert from Italian cuisine, of Piedmontese origin, made with cream and sugar that thicken thanks to gelatin, creating a dessert that is served cold with a pudding-like consistency. I recommend trying the coffee panna cotta and the chocolate panna cotta, very appealing variations!
If you are looking for more panna cotta recipes, take a look at these:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 560.72 (Kcal)
- Carbohydrates 30.38 (g) of which sugars 29.86 (g)
- Proteins 3.92 (g)
- Fat 47.78 (g) of which saturated 0.03 (g)of which unsaturated 0.25 (g)
- Fibers 0.05 (g)
- Sodium 2.82 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups fresh liquid cream
- 0.21 oz gelatin sheets (fish glue)
- 1/2 cup sugar
- 1 packet vanillin
- to taste caramel
- to taste chopped pistachios
Tools
- 4 Molds
- 1 Whisk
How to make panna cotta with caramel
First, soak the gelatin sheets (fish glue) in cold water for at least 10 minutes.
In the meantime, pour the fresh cream into a pot, along with the sugar and vanilla. Heat over low heat, stirring constantly with a whisk until the sugar has dissolved.
When the gelatin has softened, drain it without squeezing too much, then immerse it in the saucepan with the hot cream, mixing well until the gelatin has completely dissolved (there should be no lumps).
At this point, fill 4 molds with a capacity of 4.23 oz each, then place them in the refrigerator for at least 5-6 hours.
After the resting time, take your panna cotta, unmold it from the molds, and serve it with caramel topping and chopped pistachios.
Storage and tips for panna cotta with caramel
Panna cotta with caramel can be stored in the refrigerator for up to 3-4 days, provided you keep it in its mold to maintain its shape. An important trick for a good panna cotta is never to allow it to boil when heating the cream with the sugar.
FAQ
Watch the video:
