in Dessert Recipes, Italy

Panna cotta with caramel sauce

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Ingredients for 4 servings:

  • 500 ml whipped cream
  • 150 g sugar
  • 1 vanilla pod(s)
  • 2 sheets of gelatin
  • 120 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatine in cold water. Meanwhile, bring the cream, scraped out vanilla seeds, vanilla pod, and 50g sugar to a boil over low heat. Simmer for about 15 minutes. Remove the pan from the heat and remove the pod. Stir until the soaked gelatine dissolves completely in the cream. Pour the cream into small molds and refrigerate for at least 4 hours to set. Simmer the remaining sugar and water in a saucepan over low heat until a brown caramel sauce forms. Pour this over the turned-out panna cotta. Tip: It tastes even better with brown sugar, and store-bought caramel syrup works too, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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