Salted Caramel Panna Cotta

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be cautious not to let the mixture boil.

2. 2

   Remove the saucepan from the heat and add in the unsalted butter. Let it melt, stirring occasionally, until the butter is fully incorporated.

   Tip: This will help to create a smooth, creamy texture.

3. 3

   Let the mixture cool slightly, then stir in the caramel sauce, vanilla extract, and egg yolks. Make sure to temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.

   Tip: This will prevent the eggs from scrambling.

4. 4

   In a small bowl, sprinkle the gelatin over 50g of cold water and let it sit for 5 minutes to soften.

   Tip: This will help the gelatin to dissolve evenly.

5. 5

   Add the softened gelatin to the saucepan with the cream mixture and whisk until fully incorporated.

   Tip: Make sure to get rid of any lumps.

6. 6

   Pour the mixture into small individual serving cups or ramekins.

   Tip: Make sure the cups are clean and dry to prevent the panna cotta from sticking.

7. 7

   Refrigerate the panna cotta for at least 4 hours or overnight until set.

   Tip: This will allow the flavors to meld together and the cream to set properly.

8. 8

   Just before serving, sprinkle a pinch of flaky sea salt over the top of each serving.

   Tip: This will add a touch of saltiness and a nice textural contrast.

9. 9

   Serve the panna cotta chilled, garnished with additional caramel sauce and sea salt if desired.

   Tip: This will add a pop of color and flavor to the dish.

10. 10

    Store any leftover panna cotta in an airtight container in the refrigerator for up to 2 days.

    Tip: It's perfect for a quick dessert or snack.