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

Method

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

Method

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.

Buon Appetito!

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