Panna cotta is a well-known Italian cream dessert. There are plenty of versions, it can be sweet, salty, fruity, you can mix spices into the cream, you can also color it. You can serve it in small bowls or covered with some sauce on a plate… The number of variations is endless, only the imagination can set a limit for it.
What is the same in all of them, is good quality high-fat milk and heavy cream. There is no panna cotta without these two ingredients.
Now I will show you a sweet-salty variation. As creamy and sweet as the original, flavored with a little salted caramel and almond brittle for a completely different experience.
Salted Caramel Panna Cotta With Almond Brittle
For the panna cotta
- 3 sheet gelatin
- 20 g honey
- 30 g cane sugar
- 1 tablespoon of water
- 50 g erythritol
- 100 ml milk
- 300 ml heavy cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt
For the almond brittle
- 15 g cane sugar
- 20 g honey
- 20 g almonds
Making the panna cotta
- Soak the gelatin sheets in cold water for at least 10 minutes. Mix 20g honey, 30g cane sugar with the water and the erythritol in a pan and start heating for a few minutes. Don’t stir just shake the pan some times. It starts to bead quite slowly, when it has a nice amber color, it is good.
- Meanwhile, mix the milk, heavy cream and vanilla and heat a little. It should not boil just lukewarm. Then pour the mixture into the boiling caramel and stir constantly.
- Squeeze out the water from the gelatin sheets and add this too, stir thoroughly until you get a smooth mixture. Then add the salt, stir well.
- Pour the caramel cream into nice little pots and put in the fridge for a few hours.
Making the almond brittle
- To make the brittle, first mix 15g cane sugar with 20g honey and start heating. If the caramel is ready, add the almonds and pour the mixture on baking sheet and spread thinly. When completely cooled, you can crush the brittle easily. Put small pieces on top of panna cotta, it fits very well!
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One serving contains: 702 calories, 50g fat, 45g carbohydrate, 12g protein
Without brittle: 454 calories, 40g fat, 13g carbohydrate, 6g protein
If the cane sugar tastes too intense for you, use white sugar instead, but in this case it is not necessary to add honey. White sugar can be caramelized easily. Erythritol melts well but won’t caramelize, that’s why it is necessary to add some cane sugar and honey to it.
When making the brittle you have a lot of options to try. You can use any kind of nuts instead of almonds. It might be incredibly delicious with walnuts of roasted pine nuts too!
Try different kinds of honey to get a slightly different taste. For example, use mint honey! Or, my favorite idea is to use lavender honey which gives a really nice touch of lavender flavor to the panna cotta. Put a few drops of blue and red food coloring into the heavy cream mixture, until you get a nice purple color. Put dried lavender flowers into the brittle at the end. You will love it!