Toffee Panna Cotta
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This toffee panna cotta is one of my go to desserts when I want something that tastes fancy but doesn't require much effort. The beauty of this recipe is that it comes together in just under an hour, making it perfect for unexpected guests or a last minute dinner party treat. I love how the rich toffee flavor pairs with the silky smooth cream, and there's something so satisfying about that elegant wobble when you unmold it. Plus, the eggs in this dessert provide protein and choline, which supports brain health. It's the kind of dessert that makes you feel like you spent hours in the kitchen when really you were done before you knew it.
Ella x
Ingredients
- 400 mlheavy cream(chilled)
- 200 mlwhole milk
- 100 gtoffee bits
- 200 ggranulated sugar
- 50 gunsalted butter(melted)
- 4 egglarge egg yolks
- 10 ggelatin
- 5 gsalt
- 1 mlvanilla extract
- 50 gdark brown sugar
Detail level
Instructions
- 1
In a small saucepan, combine the heavy cream, whole milk, toffee bits, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to scald the mixture.
- 2
Remove the saucepan from the heat and let it steep for 5 minutes, allowing the toffee bits to infuse their flavor into the cream mixture.
Tip: This step is crucial for developing the toffee flavor in the panna cotta.
- 3
Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the toffee bits.
Tip: This will ensure that the panna cotta is smooth and creamy.
- 4
In a separate saucepan, melt the unsalted butter over low heat.
- 5
Whisk the egg yolks in a medium bowl until they are lightly beaten.
Tip: This will help prevent the eggs from scrambling when they meet the hot butter.
- 6
Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
Tip: This step is crucial for tempering the eggs and creating a smooth panna cotta.
- 7
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Tip: Be careful not to overcook the mixture, as this can cause it to curdle.
- 8
Remove the saucepan from the heat and stir in the gelatin until it is fully dissolved.
Tip: This step is crucial for setting the panna cotta.
- 9
Strain the mixture into small individual serving cups or ramekins.
Tip: This will help prevent the panna cotta from becoming too runny.
- 10
Refrigerate the panna cotta for at least 4 hours or overnight until it is set.
Tip: This step is crucial for allowing the panna cotta to set and develop its texture.
- 11
Just before serving, sprinkle a thin layer of granulated sugar over the top of each serving of panna cotta.
Tip: This will create a caramelized sugar crust that adds texture and flavor to the dish.
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