This 3-ingredient salted caramel panna cotta recipe is a dish that feels fancy and really elegant whereas being surprisingly straightforward and fuss-free to make. Uncover the key to creating completely creamy and jiggly individually portioned Italian desserts that style like delicate salted caramel.

In keeping with Ksenia Prints from On the Immigrant’s Desk, panna cotta is an Italian recipe that hails particularly from the Piedmont area within the north. Since its first look in cookbooks from the nineteenth century, this basic recipe referred to as for under three components: cream, sugar, and gelatin. In our variation, we take the identical sugar that sweetens the dish and cook dinner it till it turns into caramel. With the addition of flaky sea salt on prime to carry out the deep sweetness of the caramelized sugar, this straightforward dessert is an amalgamation of centuries-old European cooking traditions.

To keep away from mishaps and be certain that your panna cotta units completely, persist with our beneficial gelatin ratio, give it time to bloom, and chill the dessert absolutely earlier than serving. Unsure what blooming gelatin really means? Head straight all the way down to our FAQ part to be taught extra about this important step within the process.

To make this salty-sweet caramel panna cotta, you may want unflavored sheets of gelatin, although you need to use powdered as a substitute, water, sugar, heavy cream, and flaky sea salt reminiscent of Maldon sea salt.

Soak the sheets of gelatin in chilly water. Allow them to bloom for five minutes.

Cook dinner the sugar in a heavy saucepan over medium warmth, swirling sometimes, till it is deep amber, 8-10 minutes.

Take away from the warmth. Slowly whisk within the cream (the combination will bubble vigorously).

Return to low warmth. Whisk till the combination is clean and the sugar dissolves utterly.

Take away from the warmth. Whisk within the bloomed gelatin till dissolved.

Pressure the combination by means of a fine-mesh sieve into 6 ramekins, and refrigerate till set, no less than 4 hours.

Sprinkle with sea salt earlier than serving.

For those who’re somebody who is not content material simply making desserts, however really desires to grasp how they work, you then’ve come to the proper place. The cornerstone for this recipe is gelatin, a mysterious ingredient that has a really lengthy provenance in culinary arts.

In essence, gelatin is a protein produced when bones, hooves, and ft of animals are cooked down. It turned widespread in america within the Nineteen Fifties, when numerous recipes started calling for it in copious portions. It may be utilized in preserving and setting just about something in a golden, quivering cage, but it surely’s most frequently utilized in desserts and naturally, Jell-O. You should purchase gelatin in dehydrated sheets, but in addition in powder type.

On this panna cotta recipe, gelatin is what helps set it and offers it a signature wobbling texture. As a result of gelatin helps the dessert to set so firmly, you possibly can even make this panna cotta in molds moderately than ramekins, in the event you’re so inclined, and set it on the desk to the oohs and ahhs of everybody current.

Whereas we love the straightforward, light taste of salted caramel on this panna cotta, we additionally love dressing it up for particular events. There are various methods so as to add magnificence to the presentation, add a depth of taste, and even add a contact of shade to this straightforward dessert.

One straightforward and instantaneous approach to glam up panna cotta is to take it out of the ramekins and current it bare on a plate. To take action, line your ramekins with plastic wrap earlier than pouring within the caramel to relax. After cooling it, cowl the ramekin with the plate you wish to serve it on, flip it over, and gingerly take away the wrap. You will find yourself with a bit of mound of panna cotta, with no need to purchase any particular molds. This plating is right if you wish to add curiosity to the dessert with a sauce or topping.

To make this dessert much more spectacular, serve it over a berry coulis or some chocolate or caramel sauce. You would additionally prime it with some contemporary berries, or crumble amaretto biscuits, and even graham cracker crumbs on prime. Topping it with dulce de leche is customary in Argentina, however we additionally love including a teaspoon of pistachio cream or Nutella on prime.