John Myers
Rum and Caramel Panna Cotta
The perfect rum and caramel panna cotta recipe with a picture and simple step-by-step instructions.
- 500 g Cream
- 100 g Sugar
- 5 leaf Gelatin
- 1 shot Rum
- Put the sugar in a saucepan and let it caramelize until light brown. Make sure that the caramel does not get too dark, otherwise it will become bitter. Then deglaze with the cream and cook while stirring until the caramel has completely dissolved. Then set the stove to the lowest setting and let it simmer gently for another 15 minutes.
- In the meantime, soak the gelatine in cold water. Then pull the pot off the stove and add a good dash of rum to taste. Now squeeze out the soaked gelatin well and dissolve it in the cream mixture – stir very well so that the gelatin dissolves completely. Fill the panna cotta into dessert molds and let sit in the refrigerator overnight.
- To serve, plunge the panna cotta onto a dessert plate, this works best if you dip the mold very briefly in hot water, then it just slips out of the mold. We had blueberries with it, but all other fruits are also conceivable.
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