Panna cotta and caramel: a small spoon dessert to enjoy at the end of a meal if you don’t want a full dessert, just as it should be. The panna cotta, like crème caramel or lemon posset, is a small dessert that is easy and quick to make and, above all, can be prepared in advance, even the day before. Panna cotta has been known since around 1900 in Piedmont, more precisely in the Langhe. Generally, it is made with gelatin, cream, and sugar, but I personally prefer the version with cornstarch. You can also get creative in the kitchen with fresh fruit gels or toppings to decorate it, with jams, or otherwise, caramel is a good alternative.

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Piedmont
Seasonality: All seasons

Ingredients

1 3/4 cups fresh cream
1/2 cup milk
1/2 cup sugar
1/3 cup cornstarch
2 tbsps caramel
1 packet vanilla

Tools

Saucepan
Muffin mold
Whisk
Ladle

Steps

Cute my flower-shaped silicone mold.
Place the sugar and cornstarch in a pot, stir, and add the cream with the milk. Turn on the gas and, on low, bring to a boil while stirring with the whisk. With the caramel topping, distribute it evenly in the molds.
Once boiling, lower the heat and cook the panna cotta for 15 minutes.
Still hot, the panna cotta was poured into the flower-shaped silicone mold.
Let the panna cotta cool well in the silicone molds before putting them in the fridge to chill.
For at least 4 hours, keep them in the fridge or, if you prefer, in the freezer for 1 hour before consuming the panna cotta.
I removed the panna cotta from the molds and served it on plates with caramel.
A small dessert to conclude an important meal.
Also ideal for an afternoon snack with friends.