Cafe Sicilia's Caramel Panna Cotta with Salted Praline
Apr 02, 2018 08:49AM
● By Lisa Drake
Caramel Panna Cotta with Salted Almond Praline
Ingredients for Panna Cotta
10 oz heavy cream
3.5 oz milk
3.5 oz sugar
1 teaspoon vanilla essence or vanilla bean paste
2 teaspoons gelatin powder
100 ml hot water
pinch of salt
Dissolve the gelatin in the hot water and set it aside.
Put the cream and milk in a small heavy based saucepan. Heat to a simmer over medium - low heat. Remove from the heat. Stir in the vanilla and pinch of salt.
Put the sugar and 1 tablespoon of water in a heavy based saucepan Do NOT stir! Melt the sugar over medium heat until it becomes a caramel color.
Very carefully add the warm cream mixture to the sugar mixture. (It will bubble up, so be careful!) Keep stirring until all the caramel has melted and blended into the cream mixture.
Add the dissolved gelatin and mix well.
Pour the mixture through a sieve into a pitcher. Cool slightly before pouring into glasses or ramekins. Refrigerate at least 6 hours.
Ingredients for the Praline
1/2 cup sugar
2 tablespoons cold water
1/4 cup sliced almonds
Pinch of Maldon sea salt flakes
Line a baking tray with baking paper.
Place the sugar in a small heavy based saucepan. Add the cold water. Do not stir! melt the sugar over medium heat until it becomes a light caramel color. Remove from the heat. Add the almonds. Pour onto the prepared tray . Sprinkle the sea salt over the praline and allow to cool. Break into shards and serve with the caramel Panna Cotta.
Click the logo below for more recipes from Cafe Sicilia. For authentic Italian fare visit one of Cafe Sicilia's locations in Bedford, Arlington or Watauga.