Panna Cotta / Café-Caramel

Panna Cotta Recipe / Café-Caramel - Bruno Albouze - The Real Deal

Panna Cotta, Café-Caramel Recipe.

Serves 5. /4 ounces (120g each) + Caramel Sauce

Panna Cotta
2 cups (500g) heavy cream
1/4 cup (50g) brown sugar
0.3 ounce (8 grams) coffee beans
0.1 ounce (3 grams) instant coffee
1 tsp (5ml) vanilla paste or one vanilla bean (seeds and pod)
3 ea. (6 grams) sheets gelatin.

Soak gelatin sheets in cold water to soften and drain. Heat up heavy cream almost to the boiling point. Turn heat off and add sugar, coffee and vanilla, cover and let infuse for 20 minutes. Mix in the softened gelatin and pass through a sieve. Fill cups and refrigerate overnight to set.

Caramel Sauce
0.4 cup (80g) sugar
0.7 cup (170g) heavy cream
A pinch of fleur de sel or kosher salt.

Make a caramel a sec (caramel without water) – cook sugar to brown color, add salt. Turn heat off and deglaze carefully with the hot cream in thin stream. Turn heat back on and cook caramel sauce until smooth; for about 4 min on medium-low heat. Let cool to room temperature and transfer caramel sauce into a squeeze bottle if desired. Refrigerate for up to a month.

Before serving panna cotta, microwave caramel sauce a few seconds to soften and top the chilled panna cotta cups with thin layer of caramel. Save leftovers for later use. Decor with gold leaf if desired. Enjoy😋

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