Brown Butter Panna Cotta
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This brown butter panna cotta is one of my favorite desserts to make when I want something elegant but honestly quite simple. The nutty depth from browned butter transforms this Italian classic into something really special, and the whole thing comes together in just an hour. I love that heavy cream is rich in fat soluble vitamins that help with nutrient absorption, so you're not just treating yourself to something delicious but actually nourishing too. What really won me over is how forgiving this recipe is, requiring just basic kitchen skills and ingredients you probably already have on hand. The creamy custard paired with homemade almond brittle feels fancy enough for guests but easy enough for a regular weeknight indulgence.
Ella x
Ingredients
- 400heavy cream
- 200whole milk
- 200 ggranulated sugar
- 100 gunsalted butter(Brown until golden brown and fragrant)
- 4 egglarge egg yolks
- 1 mlvanilla extract
- 150 galmond flour
- 50 gconfectioner's sugar
- 100 galmonds
- ½ gpinch of salt
Detail level
Instructions
- 1
Preheat your oven to 160°C (325°F).
Tip: Use a water bath to prevent the panna cotta from cooking too quickly.
- 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
In a small saucepan, melt the unsalted butter over low heat.
Tip: Stir constantly to prevent burning.
- 4
Continue cooking the butter until it turns golden brown and fragrant, about 5 minutes.
Tip: Be careful not to burn the butter.
- 5
Remove the browned butter from the heat and whisk in the large egg yolks, one at a time, until fully incorporated.
Tip: Whisk constantly to prevent scrambling the eggs.
- 6
Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
Tip: This step is crucial to preventing the eggs from scrambling.
- 7
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.
Tip: Use a thermometer to monitor the temperature.
- 8
Remove the saucepan from the heat and stir in the vanilla extract. Let cool to room temperature.
Tip: Strain the panna cotta into individual serving cups or a large serving dish.
- 9
Refrigerate the panna cotta for at least 4 hours or overnight until set.
Tip: The streusel topping can be made ahead of time and stored in an airtight container.
- 10
To make the streusel topping, combine the almond flour, confectioner's sugar, and salt in a bowl. Add the sliced almonds and mix until well combined.
Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- 11
To serve, top the panna cotta with the streusel topping and a sprinkle of confectioner's sugar.
Tip: Garnish with additional sliced almonds if desired.
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