oats n' notes

Food & lifestyle from the the granola factory bakery

Salted Caramel Panna Cotta



Total Time: 2 hours 40 minutes (2 hours are inactive time).

Yield: 8 servings


  • Milk Chocolate Ganache
    • 1 cup heavy cream
    • 8 ounces chopped milk chocolate
  • Salty Caramel Sauce
    • 1 cup heavy cream
    • 1 cup sugar
    • fleur de sel
  • Panna Cotta
    • 3/4 cup plus 1 cup milk
    • 1 tablespoon powdered gelatin
    • 2 cups heavy cream
  • Whipped Cream
    • 2 cups heavy cream
    • powdered sugar to taste
  • Garnish
    • crushed salted caramel hard candies
    • sliced strawberries



For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.

For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.

For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whish until dissolved. Pour the salty caramel sauce into the mixture whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.


recipe adapted from http://www.FoodNetwork.com


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