Description
Salted Caramel Panna Cotta with Praline is a rich and indulgent dessert with smooth panna cotta infused with dark caramel and topped with a crunchy, sweet pecan praline. A decadent treat for any special occasion!
Ingredients
- Panna Cotta: 1 1/2 cups (375 ml) pouring cream, 3/4 cup full cream milk, 3/4 cup caster sugar, 2 x 5 gram gold strength gelatine leaves, 1/2 teaspoon salt flakes
- Pecan Praline: 1/2 cup caster sugar, 1/2 cup toasted pecans
Instructions
- Make the Panna Cotta: In a medium saucepan, combine the cream and milk. Heat until just under boiling point, then remove from heat.
- Prepare the Gelatine: Soak the gelatine leaves in cold water, ensuring they are submerged.
- Make the Caramel: In a small, heavy-based saucepan, heat sugar over medium heat without stirring until it becomes dark amber in color. Swirl the pan gently. Quickly add the warm cream mixture, stirring to dissolve the caramel.
- Combine Gelatine: Squeeze the water from the gelatine leaves and whisk into the caramel mixture until fully dissolved. Add salt and mix well.
- Set the Panna Cotta: Pour the mixture into small moulds or dishes and refrigerate for at least 4 hours to set.
- Prepare the Pecan Praline: Toast the pecans in a preheated oven at 180°C (355°F) for 10 minutes, then remove and set aside. Lightly grease a tray and spread the toasted pecans evenly on the base.
- Make the Praline: In a small pan over medium heat, melt the sugar slowly. Once golden to deep brown, quickly pour over the pecans and let cool.
- Crush the Praline: Once cool, place the praline in a plastic bag and crush lightly with a rolling pin until you reach your desired size.
- Assemble: Spoon the crushed praline over the set panna cotta and serve. Enjoy!
Notes
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Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg