Salted Caramel Panna Cotta

Name: Salted Caramel Panna Cotta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 ml – 10 oz cream; 100 ml – 3.5 oz milk; 100 g – 3.5 oz sugar; 1 tsp vanilla extract; 3 gelatine sheets (OR 2 tsp gelatine powder); 1 pinch sea salt; hazelnuts (– roasted and peeled); 45 ml – 3 tbsp water; 65 g – 5 tbsp sugar; 1 pinch of salt

October 19, 2013 Last updated on December 4, 2025 By Manu 32 Comments

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Every spoonful of Salted Caramel Panna Cotta has a soft, silky wobble that melts in your mouth, with balanced sweetness and a mellow caramel note.

Close-up of caramel panna cotta with a caramel-dipped hazelnut on top.

You know how much I love panna cotta, but what you may not know is that I consider it my go-to dessert when I have little time and still want to impress my guests. You do need to make it in advance, but the hands-on work takes only 15 to 20 minutes.

It’s also a very versatile dessert, and you can create so many flavours and looks that it never feels repetitive. In fact, you can see a few of my favourite combinations here.

This time, I’m sharing one of my husband’s favourite variations, Salted Caramel Panna Cotta, and I’ll show you how easy it is to make those caramel decorations to go with it. Enjoy!

Reasons You’ll Enjoy Panna Cotta with Caramel Sauce

Creates a smooth, creamy spoonful that feels light after any meal, offering gentle comfort.
Comes together in under 20 minutes, which is always welcome on busy days.
Uses everyday ingredients already in most kitchens, keeping things simple always.

Key Ingredients for Salted Caramel Panna Cotta

Cream

Gives the dessert its smooth, rich feel and helps the caramel blend evenly. Full-fat cream keeps the texture soft and consistent once set.

Milk

Keeps the mixture lighter so the panna cotta stays tender. Whole milk works best because it supports the creamy finish without thinning the flavour.

Sugar

Cooks into a dark amber caramel that defines the taste of this dessert. Fine sugar melts cleanly and makes it easier to control the colour.

Vanilla Extract

Adds warmth that complements the caramel without taking over. A good extract gives a cleaner, rounded flavour.

Gelatine Sheets

Create the silky set panna cotta is known for. Soaking until fully soft helps them melt smoothly into the warm caramel mixture.

Find the complete list with measurements in the recipe card below.

How to Make Salted Caramel Panna Cotta

Panna Cotta

Step 1: Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Step 2: Put the cream, milk, and vanilla extract into a mug and heat it in the microwave for 40 seconds.

Gelatine sheets soaking in cold water next to a jug of warmed cream mixture.

Step 3: Put the sugar in a heavy-bottomed saucepan and melt it over medium heat until it becomes a dark amber colour. Do not stir, but swirl the pan if lumps start forming.

Step 4: Carefully add the warm cream mixture, stirring it into the caramel while keeping the pan on the heat; the caramel may solidify at this point, so keep stirring until it melts again.

Step 5: Add the sea salt and mix.

Step 6: Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream; mix well until completely incorporated.

Sugar melting to caramel and cream mixture being stirred together.

Step 7: Strain the mixture into glasses or moulds.

Step 8: Refrigerate for at least 4 hours or overnight before serving.

Decorations

Step 1: Melt the sugar in the water over medium heat and let it become a medium dark amber.

Step 2: Insert a toothpick into each hazelnut and dip them in the caramel, then keep them upside-down to drain the excess caramel until it solidifies.

Sugar syrup heating in a small saucepan for caramel decoration.

Step 3: Remove the toothpick and place the caramel-coated hazelnut on top of the set panna cotta.

Two glasses of caramel panna cotta topped with caramel-coated hazelnuts.

Frequently Asked Questions

How can I keep the caramel smooth when adding the cream?

Warm the cream mixture before pouring it in so the caramel doesn’t harden when you add the cream. Add it slowly while stirring, and any firm spots will melt back over gentle heat.

Can I use gelatine powder instead of sheets?

Yes, you can. 2 teaspoons powdered gelatine hydrated in cold water replace three sheets without changing the texture. Make sure it softens fully before adding it to the warm caramel mixture.

What can I use to help unmould the panna cotta?

A light coating of oil inside each mould and a well-chilled mixture make it easier to turn out the caramel-based panna cotta, which sets a little softer than plain panna cotta.

Can I use store-bought caramel sauce instead of making it from scratch?

You can, but the flavour will be milder than caramel cooked in the pan. Warm the sauce gently before mixing so it blends smoothly with the cream.

Extra Help from the Kitchen

Control the Heat When Making Caramel – Keep the heat steady on medium so the sugar melts evenly without burning around the edges.

Pierce Hazelnuts Without Cracking – Insert the toothpick through the flatter side of the hazelnut with slow, steady pressure. Roasted nuts are slightly softer, so pushing gently helps the toothpick slide in without splitting the nut.

Avoid Over-Whisking – Stir gently once the cream mixture goes into the caramel to keep excess air out of the final set.

Cool Slightly Before Straining – Let the mixture rest for 1–2 minutes off the heat so bubbles rise before pouring it through the sieve.

Check Gelatine Softness – Lift each sheet after soaking to make sure it feels completely soft, because any firm spots can leave uneven lines in the panna cotta.

Variations and Twists

Salted Caramel Panna Cotta with Peanut Brittle – Swap the caramel-coated hazelnuts for small pieces of peanut brittle and keep the topping crisp until serving. The brittle adds a firm, sweet–salty crunch that complements the caramel base.

Salted Caramel Panna Cotta with Butter Toffee Pretzels – Crush butter toffee pretzels and use them in place of hazelnuts to finish each glass. The pretzels bring a light salted edge and caramelised crunch.

Salted Caramel Panna Cotta with Layered Caramel – Pour 1–2 teaspoons caramel into each glass and chill it for a few minutes before adding the panna cotta mixture. The two layers create a clean finish and separate the caramel from the cream.

Salted Caramel Panna Cotta with Fresh Berries – Add 1–2 tablespoons fresh berries in place of the hazelnuts. The fruit brings colour and a light contrast to the creamy caramel base.

Storage and Shelf Life

Store Caramel Panna Cotta in the fridge for up to 2-3 days, keeping each glass or mould covered with cling wrap to prevent odours transferring from other foods.

Avoid freezing, as the gelatine turns grainy once thawed. Add the caramel-coated hazelnuts only at serving time so they stay crisp.

More Ways to Enjoy Panna Cotta

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