Salted Brandy Caramel Panna Cotta
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Step 1: Place the cream, milk and sugar into a medium size pot and place over a medium high heat, bring to a gentle simmer, stir to dissolve the sugar then remove from the heat, set aside.
Step 2: Soak the gelatin leaves in cold water to soften, which take approx. 2 to 3 minutes. Remove and squeeze out any excess moisture then place into the hot cream and stir well.
Step 3: Strain the mixture into a jug and evenly divide between 6 glass serving dishes or pour into a 1.2L (21cm x 4cm) heat proof glass or ceramic dish for a large table centre piece.
Step 4: Carefully place these into the fridge to set for up to 6 hrs but over night is best.
Step 5: To serve, evenly divide and spoon over the salted brandy caramel between the 6 pots or if you have made 1 large panna cotta, place the dish in some hot water to ¾ the way up the dish and allow to sit for 2 to 3 minutes. Place a serving platter or plate on top then flip over and the panna cotta should slide out and spoon over the caramel and serve.
Step 6: Note; you can gently heat the caramel in the microwave for 30 seconds then pour over just before serving for a lovely hot/cold desserts or place the caramel in the fridge a few hours before serving for a more chewier style of texture, both are beautiful.
600ml thickened cream-35% fat
250ml full cream milk
150g caster sugar
3.5 sheets 2 gm gold strength gelatin leaves