Happy New Year with Salted Caramel – Vanilla Panna Cotta
Time flies doesn’t it? 2011 has come and gone, but what a year it has been! A year of changes, discoveries and I would even say revelations.
Many things to be grateful for, but the biggest thanks is to all the readers who take a minute to visit and leave a word or two! You’ve been a drive and inspiration throughout this year!
Now, I know most people usually start New Year with resolutions that may include points such as active gym memberships or cutting down sugars, so I do feel slightly naughty for starting the year with a fairly sweet thing, but I tend to believe it’s good to sweeten life a bit, especially to kick off the year.
This panna cotta brings the sweet – salty caramel touch, little bit of crunch from the vanilla seeds and a tang of chocolaty goodness! Happy New Year!
- 100 grams white sugar
- 1 vanilla pods
- 2 gelatine
- 500 ml cream
- pinch of fleur de sel (or any other sea salt)
- Chocolate sauce
- 15 g dark chocolate
- 3 tablespoons cream
- Split the vanilla pod, scrape the seeds out and add to sugar together with the remaining pod.
- Pour the sugar into a heavy based saucepan and heat on medium heat until turns to dark amber caramel. Do not stir, but if lumps start forming swirl the pan around and turn down the heat a little.
- Soak the gelatin leaves in ice-cold water for 5 minutes.
- Stir in the cream into the caramel. Pour in very carefully as the caramel may spit and burn.
- Add fleur de sel and stir in the gelatin leaves.
- Pass the panna cotta mixture through a sieve and pour into the martini glasses or any other serving dish.
- Leave to cool in room temperature for one hour, then transfer to the fridge to set for another 3-4 hours.
- Melt the chocolate in a heat proof bowl over simmering water and stir in the cream, leave to cool for couple of minutes then drizzle over panna cotta, serve and dig in!