John Myers
Panna Cotta and Caramel
The perfect panna cotta and caramel recipe with a picture and simple step-by-step instructions.
- 230 g Sugar
- 80 ml Water
- 110 g Butter
- 1 pinch Salt
- 150 ml Cream
- 500 ml Cream
- 100 ml Milk
- Gelatin
- Dissolve sugar and water in a saucepan with a wooden spoon and heat slowly. As soon as the sugar has dissolved, add the butter and a pinch of salt, stir everything briefly and bring to the boil. Then stir as little as possible so that no lumps form. Now the whole thing has to simmer over low to medium heat until the mixture looks caramel-amber, i.e. until most of the liquid has evaporated and towards the end everything looks a bit “dry” or slightly brittle. Don’t be surprised, that has to be the case. In the end, you should stir every now and then to make sure that nothing burns. Then stir in the cream.
- Soak gelatine sheets in cold water. Then heat the milk, remove it from the stove and dissolve the gelatine sheets that you pressed out beforehand. Let the panna cotta cool down and then put it in the fridge for a few hours.
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