Salted Caramel Panna Cotta with Pecan Praline Recipe
This luxurious panna cotta with salted caramel pecan praline blends creamy, smooth Italian dessert with a decadent salted caramel twist and crunchy praline topping, creating an indulgent treat perfect for special occasions or a refined finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
Panna Cotta
- 1 1/2 cups (375 ml) pouring cream
- 3/4 cup full cream milk
- 3/4 cup caster sugar
- 2 x 5 gram gold strength gelatine leaves
- 1/2 teaspoon salt flakes
Pecan Praline
- 1/2 cup caster sugar
- 1/2 cup toasted pecans
Instructions
- Soften Gelatine: Place the gelatine leaves in a bowl of cold water and allow them to soak until they become soft and pliable, about 5-10 minutes.
- Heat Cream Mixture: In a saucepan over medium heat, combine the pouring cream, full cream milk, and caster sugar. Stir gently until the sugar dissolves and the mixture is hot but not boiling.
- Add Gelatine to Cream: Remove the cream mixture from the heat. Squeeze excess water from the softened gelatine leaves and whisk them into the hot cream until fully dissolved.
- Add Salt: Stir in the salt flakes evenly to distribute the salty flavor throughout the panna cotta base.
- Pour and Chill: Pour the panna cotta mixture into serving glasses or molds. Refrigerate for at least 4 hours or until set and firm to the touch.
- Prepare Pecan Praline: In a clean, dry saucepan, melt the caster sugar over medium heat to create a golden caramel. Once caramelized, remove from heat and immediately stir in the toasted pecans until they are fully coated.
- Cool Praline: Transfer the pecan praline to a sheet of baking paper to cool and harden. Once set, break into smaller pieces suitable for garnishing.
- Serve: Remove panna cotta from the refrigerator, top with pieces of pecan praline, and serve chilled for a delightful contrast of creamy and crunchy textures.
Notes
- Ensure the cream mixture does not boil, as boiling can prevent the gelatine from setting properly.
- For a smoother panna cotta, strain the cream mixture before pouring into molds.
- To toast pecans, bake in a 350°F (175°C) oven for 5-7 minutes or until fragrant and lightly browned.
- Salt flakes add a delicate crunch and enhance the caramel’s flavor—feel free to adjust the amount to taste.
- Panna cotta can be prepared a day ahead and refrigerated, making it an excellent make-ahead dessert.
