Panna Cotta with caramel sauce and chocolate

Panna cotta, an Italian classic, is a smooth and silky dessert that translates to cooked cream. It’s simple to make yet elegantly impressive, perfect for rounding off any meal. When paired with a luscious caramel sauce and rich chocolate, panna cotta transforms into a truly decadent treat.

Ingredients

• 4 gelatine leaves
• 500 ml double cream
• 100 ml whole milk
• 75 g caster sugar
• 1 vanilla pod, split and seeds scraped

For the Caramel Sauce:

• 100 g caster sugar
• 50 ml water
• 100 ml double cream
• 30 g unsalted butter
• A pinch of sea salt

For the Chocolate Garnish:

• 100 g dark chocolate (70% cocoa solids)
• Fresh berries or mint leaves for decoration (optional)

Method

Preparing the Panna Cotta:

1. Soak the gelatine leaves in cold water for 5-10 minutes until soft.
2. In a saucepan, combine the double cream, whole milk, caster sugar, and the vanilla pod along with its seeds. Heat gently until the mixture just begins to simmer, stirring occasionally to dissolve the sugar.
3. Remove the vanilla pod, then squeeze the water out of the gelatine leaves and add them to the hot cream mixture. Stir until the gelatine is completely dissolved.
4. Pour the mixture into 6 lightly oiled ramekins or moulds. Allow them to cool to room temperature before refrigerating for at least 4 hours, or until set.

Making the Caramel Sauce:

1. In a heavy-bottomed saucepan, combine the caster sugar and water. Heat over medium heat, stirring until the sugar dissolves.
2. Increase the heat and bring the mixture to a boil without stirring. Allow it to cook until it turns a deep amber colour.
3. Remove from heat and carefully add the double cream and butter, stirring continuously until smooth. Add a pinch of sea salt to taste. Allow the sauce to cool slightly before serving.

Preparing the Chocolate Garnish:

1. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in short bursts in the microwave, stirring in between).
2. Once melted, spread the chocolate thinly on a piece of baking parchment. Allow it to set slightly, then use a knife or cookie cutter to create shapes for garnish. Let the chocolate cool completely.

Serving:

1. To serve, run a knife around the edge of each panna cotta and carefully unmould onto serving plates.
2. Drizzle each panna cotta with the caramel sauce and add a few pieces of the chocolate garnish.
3. Decorate with fresh berries or mint leaves if desired.

Tips for the Best Panna Cotta

• Ensure gelatine dissolves completely: Properly dissolving the gelatine in the hot cream mixture ensures a smooth, set panna cotta.
• Careful with caramel: When making caramel, watch it closely as it can go from perfect to burnt quickly. Remove from heat as soon as it reaches a deep amber colour.
• Creative garnishes: Feel free to get creative with garnishes. Crushed nuts, edible flowers, or flavoured whipped cream can add extra flair.