Caramel panna cotta on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/karamelnaya-panna-kotta/Notes on the ingredients:

      Cream. For this recipe I use cream with 20% fat. With it the panna cotta turns out as velvety and creamy as possible. If you prefer a lighter jelly, you can use 10% cream. Another option, if you don’t have cream with the desired fat content but have, for example, 33% cream and milk, is to use a mixture of them in a 1:1 ratio for making the panna cotta.

      Sugar. For this recipe it’s better to use finer-grained sugar — it melts faster and more evenly.

      If you are new to dry caramelizing sugar, add a little water to a sauté pan — the process will take longer, but will be easier for an inexperienced cook.

      Gelatin. This time I used powdered gelatin, which is bloomed in water at a ratio of 1:6 — so for 8 g of gelatin called for in the recipe you’ll need 48 g of water.

      If you use sheet gelatin, it’s even simpler — cover it with plenty of cold water, it will absorb what it needs, and you pour off the rest.

      Let’s move on to the preparation.

      Soak the gelatin in 48 ml of cold water.

      Put the sugar into a small saucepan and melt it over low heat until it becomes caramel.

      Pour the warmed cream into the caramel, stirring constantly. If the caramel has partially solidified — heat it while stirring until the pieces melt.

      Pour the cream-caramel mixture into the bloomed gelatin and whisk until the gelatin dissolves.

      Pour the mixture into serving dishes and refrigerate until fully set, for 3–4 hours.

      Serve with whipped cream (optional).

      Enjoy!

      This caramel panna cotta recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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