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You are here: Home / Recipes / Desserts / SALTED CARAMEL PANNA COTTA

SALTED CARAMEL PANNA COTTA

October 19, 2013 By Manu 32 Comments

Salted Caramel Panna Cotta

You know how much I love panna cotta, but what you may not know is that I consider it my “go to” dessert for when I have little time, but still want to impress my guests.  You do need to make it in advance, but it comes together in 15 to 20 minutes.  It is also a very versatile dessert and you can come up with so many flavours and “looks”, so it is never boring.  In fact, you can see a few of my favourite combinations here. This time I will share with you one of my husband’s favourite variations: Salted Caramel Panna Cotta… and I will also show you how easy it is to make those nice caramel decorations to go with it!  Enjoy!

Salted Caramel Panna Cotta

Salted Caramel Panna Cotta
Print

Salted Caramel Panna Cotta

The recipe with step by step instructions on how to make the perfect Salted Caramel Panna Cotta.

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara

Ingredients

Panna Cotta

  • 300 ml – 10 oz. cream
  • 100 ml – 3.5 oz. milk
  • 100 gms – 3.5 oz. sugar
  • 1 tsp vanilla extract
  • 3 gelatine sheets or 2 tsp gelatine powder
  • 1 pinch of sea salt

Decoration

  • Hazelnuts roasted and peeled
  • 45 ml – 3 tbsp water
  • 65 gms – 4 ½ tbsp sugar
  • 1 pinch salt

Instructions

Panna Cotta

  1. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
  2. Put the cream, milk and vanilla extract into a mug and heat it in the microwave for 40 seconds.
  3. Put the sugar in a heavy bottomed saucepan and melt it on medium heat until it becomes a dark amber colour. Do not stir, but if lumps start forming swirl the pan around.
  4. Carefully add the warm cream mixture stirring it into the caramel and keep it on the fire (it may solidify at this point, so keep stirring and the caramel will melt again).
  5. Add the sea salt and mix.
  6. Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream. Mix well until completely incorporated.
  7. Strain the mixture into glasses/moulds.
  8. Refrigerate for at least 4 hours (or overnight) before serving.

Decorations

  1. Melt the sugar in the water over a medium fire and let it become a medium dark amber.
  2. Insert a toothpick in each hazelnut and dip them in the caramel, then keep them upside-down to drain the excess caramel, until it solidifies.
  3. Remove the toothpick and put the caramel coated hazelnut on top of the set panna cotta.

Salted Caramel Panna Cotta

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Filed Under: Desserts, Gluten Free, Italian, Special Occasions, Tea Time Tagged With: caramel, cream, dessert, gluten free, Italian, panna cotta, party, salted caramel, shooters, Special Occasions, sweets

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Comments

  1. Jamie says

    October 20, 2013 at 1:23 am

    I am a panna cotta freak and I also think it is the ideal dessert for company – easy to make AND make ahead! This is a stunning recipe and gorgeous!

    Reply
  2. Christiane ~ Taking On Magazines says

    October 20, 2013 at 2:41 am

    I adore panna cotta and consider caramel to be God’s gift to us. It’s absolutely amazing. Your dessert looks delicious and I love the caramel/hazelnut decorations on top.

    Reply
  3. Jaim says

    October 20, 2013 at 5:24 am

    They look absolutely perfect! I just bought water tumblers from Ikea that look just like these glasses – looks like they’re gonna be used for something else too now 🙂

    Reply
  4. Dina says

    October 20, 2013 at 11:32 am

    looks amazing!

    Reply
  5. ec says

    October 23, 2013 at 3:46 am

    Wow…this looks stunning.

    Reply
  6. Shikha @ Shikha la mode says

    October 23, 2013 at 3:58 am

    This looks great, but I have some questions about the caramel hazelnuts. Are you using a candy thermometer? Doesn’t the extra sauce drip onto the floor when they dry? How long do they take to harden?

    Reply
    • Manu says

      October 23, 2013 at 9:34 pm

      Hi there! I didn’t use a candy thermometer for the hazelnuts. You just want the caramel to become a golden amber colour and let it cool down just enough (a few seconds) so that you can get it to solidify while dripping. You can put some baking paper on the ground so you avoid caramel on it… that’s what I did. 😉 They do harden pretty fast though, so you need to work quickly. If the caramel becomes too cold you will need to re melt it on the fire for a few seconds.

      Reply
  7. Lokness @ The Missing Lokness says

    October 23, 2013 at 6:18 am

    I love panna cotta too! I have not tried a salted caramel one yet. Yours look so delicious. And that hazelnut sugar piece just bring the whole presentation to another level. Amazing work!

    Reply
  8. mjskit says

    October 23, 2013 at 1:04 pm

    Oh YUM! You just combine one of my most favorite desserts with my most favorite dessert flavor!!

    Reply
  9. Nuts about food says

    October 23, 2013 at 9:00 pm

    This is a must make! And that caramelized hazelnut…wow!

    Reply
    • Alicia says

      July 9, 2020 at 8:46 am

      Hi, I want to make this but I have a quick question: is it firm enough to come out of moulds, or does it have to be served in a glass?

      Reply
      • Manu says

        July 9, 2020 at 11:00 am

        Hi Alicia. You can also unmould it if you like. Make sure to slightly wet your moulds before putting the liquid panna cotta in it, that will make it easier to unmould. 🙂

        Reply
  10. Joanne T Ferguson says

    October 31, 2013 at 9:27 pm

    G’day and who could go past this great combination of flavors, true!
    Wish could come through the screen and try some now too!
    Cheers! Joanne
    Viewed as part of Nancy’s YBR Oct Round Up

    Reply
  11. adrianne says

    November 26, 2013 at 8:51 am

    the instructions say you can use gelatin powder in place of gelatin sheets. If so, do you just sprinkle in the powder at the same point that you would mix in the moist sheets? Please clarify – this looks delicious!

    Reply
    • Manu says

      November 26, 2013 at 10:45 am

      Hi Adrienne
      The process is slightly different… My friend Mareena made my chocolate panna cotta with powder gelatine. You can see her post here: http://mareenasrecipecollections.com/2012/10/19/chocolate-panna-cotta/ It is the same process with any flavour panna cotta. Hope it helps!

      Reply
  12. Heather says

    January 15, 2014 at 7:18 am

    I’m considering making these, but I would like to make them vegetarian friendly for some friends that would appreciate it. Do you have any suggestions for using a vegetarian alternative to gelatin, such as agar-agar (or something else) ?

    Reply
    • Manu says

      January 15, 2014 at 9:35 am

      Hi Heather! Even though I haven’t tried it myself yet, I know that you can use agar agar to make vegetarian friendly panna cotta. For this specific recipe you will need about 1 to 1 1/4 tsp of agar agar and you will need to dissolve it in the boiling mixture, stir and simmer for 3 to a max of 5 minutes and then proceed as per the recipe. Please, let me know how it comes up, so I can update the recipe with this suggestion! 🙂

      Reply
      • Heather says

        January 15, 2014 at 4:24 pm

        I will definitely let you know how it turns out! I have to go shopping for the agar agar, but I want to try it out soon so I can bring it to our next get-together.

        Reply
  13. Angela says

    July 6, 2016 at 6:19 am

    Hello, Would love to make this gorgeous panna cotta with gelatine sheets. Could you please tell me what strength do you use….gold or titanium?
    Thanks so much, Angela

    Reply
    • Manu says

      July 7, 2016 at 5:51 pm

      Hi Angela

      I used gold strength gelatine sheets. 🙂
      Let me know how you like it!

      Reply
  14. Grace says

    August 11, 2016 at 10:09 am

    Its looks so yummy! Can i use whipping thickened cream ?

    Reply
  15. Keziah Williams says

    January 29, 2020 at 5:21 pm

    Hi there!
    Come across this recipe when looking for a new dessert idea for my next sunday lunch with friends. come across this and it looks like the perfect recipe. Just wondering, how many days ahead can i make it, if I keep it covered in the fridge?

    Thank you!

    Reply
    • Manu says

      January 29, 2020 at 10:39 pm

      Hi Keziah! It will easily last 2 or 3 days in the fridge. 🙂 Hope you like it!

      Reply
      • Keziah Williams says

        January 30, 2020 at 6:16 pm

        Thanks Manu!

        I want to make 20 servings but when I change this quantity at the top of your recipe, the amount of powdered gelatin used doesn’t convert to the right amount for 20 servings?
        Can you let me know the best way to work this out?

        Thanks again!

        Reply
        • Manu says

          February 2, 2020 at 3:56 pm

          Hi Keziah. Unfortunately, the automatic conversion works only for the first column. In this case, you would need 10 tsp of gelatine for 20 servings. Hope it helps and sorry for the delay, I just saw this comment!

          Reply
  16. Jane says

    February 10, 2020 at 4:03 am

    How do you stick a toothpick into a hazelnut without the nut cracking open?

    Reply

Trackbacks

  1. Vanilla Bean Panna Cotta with Salted Caramel | Our Italian Table says:
    December 23, 2013 at 10:22 pm

    […] this fantastic idea for making those little salted caramel hazelnut decorations on top over at Manu’s Menu. What a cool idea! I just stuck the toothpicks in a grapefruit and allowed them to drip into the […]

    Reply
  2. Amerikanische Innovation? Cookie Cups mit Panna Cotta | Das Knusperstübchen says:
    March 24, 2014 at 12:33 am

    […] etwas weniger Vollmilch genommen und dafür den Saft einer Limette sowie Limettenschale. Für die Karamell-Kaffee-Creme wurde etwas der Vollmilch durch sehr starken Kaffee und der Zucker durch braunen Zucker ersetzt. […]

    Reply
  3. Salted Caramel Panna Cotta with Macadamia Praline | Melly's Baking says:
    July 21, 2014 at 2:49 pm

    […] Adapted from Manu’s Menu. […]

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  4. Salted Caramel Panna Cotta Recipe With Step By Step Pictures says:
    February 13, 2018 at 8:39 pm

    […] Recipe adapted from here […]

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  5. Vanilla Bean Panna Cotta with Salted Caramel says:
    August 12, 2018 at 9:32 pm

    […] this fantastic idea for making those little salted caramel hazelnut decorations on top over at Manu’s Menu. What a cool idea! I just stuck the toothpicks in a grapefruit and allowed them to drip into the […]

    Reply
  6. 20 DELICIOUS PANNA COTTA RECIPES – The Lifestyle Hacks | Food Recipes, Fitness, & DIY says:
    January 3, 2019 at 9:09 am

    […] 9. Salted Caramel Panna Cotta: This dish is unapologetically rich, and we’re more than medium mad about it. (via Manu’s Menu) […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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