Imagine a dessert so delicate it trembles at the touch of your spoon, so creamy it whispers luxury with every bite. This isn't just any dessert—this is Panna Cotta with Praline Caramel Sauce, an Italian masterpiece that transforms simple ingredients into a symphony of texture and flavor. Whether you're looking to impress dinner guests or treat yourself to a decadent moment of bliss, this recipe promises to elevate your culinary skills and tantalize your taste buds like never before!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin
- 1/4 cup water
- 1 cup sugar for caramel
- 1/2 cup chopped nuts for praline
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5-10 minutes, allowing the gelatin to fully absorb the water and become soft.
- In a medium saucepan, combine heavy cream, 1/2 cup sugar, and vanilla extract. Heat over medium heat, stirring constantly until sugar dissolves completely and mixture is just about to simmer. Do not let it boil.
- Remove cream mixture from heat and add the bloomed gelatin, whisking until gelatin is completely dissolved and integrated into the cream mixture.
- Strain the mixture through a fine-mesh sieve to ensure smooth texture and remove any potential gelatin lumps.
- Divide the mixture evenly among 6 ramekins or serving glasses. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set and firm.
- For the praline caramel sauce, place 1 cup sugar in a heavy-bottomed pan over medium heat. Allow sugar to melt without stirring, gently swirling the pan to ensure even caramelization.
- When sugar turns a deep amber color, carefully add chopped nuts and quickly stir to coat. Immediately pour onto a parchment-lined baking sheet and let cool completely.
- Once cooled, break praline into small pieces. For the caramel sauce, use the same pan to create a liquid caramel by melting additional sugar until golden brown.
- To serve, carefully unmold panna cotta onto serving plates. Drizzle with caramel sauce and sprinkle crushed praline pieces on top.
Tips
- Use fresh, high-quality heavy cream for the richest texture
- Be patient with gelatin blooming—this step is crucial for smooth setting
- Never let your cream mixture boil; gentle heating ensures silky consistency
- Strain the mixture to guarantee a flawless, lump-free dessert
- Refrigerate for at least 4 hours, preferably overnight, for optimal firmness
- When making caramel, watch the color carefully—it can burn quickly
- Use a light-colored pan when caramelizing sugar to better monitor color changes
- Allow panna cotta to come to room temperature for 10-15 minutes before serving for easiest unmolding
Nutrition Facts
Calories: 589kcal
Carbohydrates: 75g
Protein: 4g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 80mg
