Panna Cotta (Vanilla) with Carmel Sauce

Panna Cotta (Vanilla) with Carmel Sauce


1 person made this

This is just so easy (I'm a bloke). No milk used. And it's wobbly. I put Caramel sauce in the bottom of the ramekin, then the Panna Cotta. Even though it has been in the fridge, when you turn it upside down to get your desert out, the caramel flows down the sides like lava.

IamSkippy South Australia, Australia

Serves: 2 

  • Sauce
  • 1/4 teaspoon clear unflavoured powdered gelatine
  • 300ml thickened cream
  • 1 vanilla pod, split lenght ways, scrape out seeds, keep both
  • 10g sugar
  • 2 tablespoons caramel sauce

Preparation:20min  ›  Cook:10min  ›  Extra time:3hours cooling  ›  Ready in:3hours30min 

  1. Soak the gelatine in 2 tablespoons of water until soft.
  2. Place the cream, vanilla pod with the seeds and sugar into a saucepan and bring to the point of boil. Remove vanilla pod and discard. Take the saucepan off the heat and allow mixture to cool somewhat.
  3. Add the gelatine while the cream is not too hot then stir until it is dissolved.
  4. Add 1 tablespoon of caramel to the bottom of the two ramekins.
  5. Divide the panna cotta mixture among the 2 ramekins and leave to cool. Place into the fridge for at least three hours until set.
  6. To Serve: Add some medium hot water to a container that can take the two ramekins. Just leave in for about 5 seconds, remove and get a thin knife and go between contents and ramekin. Turn ramekin upside down to allow contents onto serving plate. The sauce should now run down the sides.

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