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Salted Caramel Panna Cotta

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


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


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


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.


  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.