3-Ingredient Velvety Caramel Panna Cotta

Recipe:

Ingredient Notes:

• Cream. For this recipe, I use 20% heavy cream. This makes the panna cotta as velvety and creamy as possible. If you prefer a lighter panna cotta, use 10% half-and-half. If you don’t have cream with the desired fat content and only have 33% cream and milk, you can use a 1:1 mixture of the two to make the panna cotta.
• Sugar. For this recipe, it is better to use fine sugar because it melts faster and more evenly.
  If you are new to melting sugar using the dry method, add a little water to the saucepan. This will make the process easier, but it will take longer.
• Gelatin. This time, I used powdered gelatin, which swells when mixed with water at a ratio of 1:6. For example, for 8 g of gelatin, you will need 48 g of water.
  If you use sheet gelatin, it’s even easier. You pour a lot of cold water over it, and it absorbs as much as necessary. Then, you drain the excess water.

Let’s start cooking!

Soak the gelatin in 48 ml of cold water.

Melt the sugar in a saucepan over low heat until caramelized.

Pour the hot cream into the caramel, stirring constantly. If the caramel has partially solidified, warm it while stirring until the lumps have melted.

Pour the cream-caramel mixture into the bloomed gelatin and stir with a whisk until dissolved.

Pour the mixture into glasses and refrigerate until completely set, about 3-4 hours.

Serve with whipped cream, if desired.

Enjoy!

This 3-Ingredient Velvety Caramel Panna Cotta recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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