Hero salted caramel panna cotta

Salted caramel panna cotta

An indulgent, creamy pud topped with decadent chocolate spread, nutty praline and a sticky caramel sauce. Simply delicious!

, 27 January 2021

(1 vote)

Salted caramel panna cotta
  • Cook: 25 Mins
    plus chilling and cooling

  • Serves: 8

  • Price: 64p per serving

TOP TIP - The panna cotta can be stored, covered, in the fridge for up to 3 days before decorating

Nutritional Info
Each 106g serving contains
  • Energy

    1313KJ

    314KCAL

    16%
  • Fat

    25.4g

    high

    36%
  • Saturates

    14.8g

    high

    74%
  • Sugars

    18.0g

    med

    20%
  • Salt

    0.17g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1238kJ/296kcal.
Ingredients
  • 4½ leaves gelatine
  • 250ml semi-skimmed milk
  • 400ml whipping cream
  • 5tbsp salted caramel sauce
  • 20g flaked almonds
  • 40g caster sugar
  • 4tbsp Lindt Chocolate Spread
Method
  • Soak the gelatine in water in a small bowl for 5 mins until soft.

  • Heat the milk, cream and 4tbsp of the caramel sauce in a pan on a medium setting for 2-3 mins until steam is starting to rise but the mixture hasn’t reached simmering point. Remove from the heat.

  • Squeeze the excess water from the gelatine. Add the gelatine to the warm milk mixture and stir to combine until smooth.

  • Pour into 8 small ramekins and chill for at least 6 hrs or until set.

  • To make the praline, spread the almonds on a baking tray lined with baking paper. Put the sugar in a pan set over a medium heat and cook for 4-5 mins until it has turned into a deep caramel. Swirl the pan to make sure it caramelises evenly – but don’t stir.

  • Pour the caramel over the almonds and leave to set. Turn out onto a board and finely chop.

  • To serve, decorate each panna cotta with a little of the remaining 1tbsp caramel sauce, the chocolate spread and chopped praline.