Panna cotta with caramel syrup
6 servings
180 minutes
Panna cotta with caramel syrup is an elegant dessert from Italy, known for its delicate texture and refined flavor. In Italian, 'panna cotta' means 'cooked cream.' The smooth, silky consistency is achieved by combining heavy cream and gelatin, while vanilla sugar adds a sophisticated aroma to the dessert. The caramel syrup adds sweet depth and a hint of bitterness, balancing the creamy base. This dessert is perfect for finishing an exquisite dinner or a romantic evening. It can be complemented with fresh berries, nuts, or fruit sauces to create new flavor variations. Panna cotta is easy to make but leaves an impression of a true culinary masterpiece.
1
Prepare the gelatin. For this, place the gelatin sheets in water to swell.
- Leaf (sheet) gelatine: 2 pieces
2
Pour the cream into a pot. Add sugar and place it on the heat. Bring the cream to a boil and simmer for 5 minutes.
- Heavy cream 35% fat: 500 ml
- Vanilla sugar: 50 g
3
Remove the pot from the heat. Add gelatin to the pot with cream, stirring until fully dissolved. Pour the cream into 4-6 small molds and refrigerate for 3-4 hours.
- Leaf (sheet) gelatine: 2 pieces
- Heavy cream 35% fat: 500 ml
4
Before serving, dip the mold in hot water for a few seconds, flip the jelly onto a plate. Drizzle with caramel syrup or your favorite jam, and garnish with fresh berries.
- Caramel syrup: to taste
