Salted Caramel Panna Cotta with Crunchy Praline Recipe

Prep Time 30 mins
Cook Time 15 mins
Rest Time 6 hrs
Total Time 6 hrs 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 95  C
Servings: 6
Best Season: All Seasons
Description

This Salted Caramel Panna Cotta with Crunchy Praline is a silky-smooth Italian dessert elevated with the deep, buttery flavor of salted caramel and finished with a crisp nut praline topping. Perfectly balanced between creamy and crunchy, sweet and salty, it’s an elegant treat for dinner parties, holidays, or when you want to impress with minimal effort.

Ingredients
    For the Panna Cotta
  • 2 cups heavy cream (chilled)
  • 1 cup whole milk (room temperature)
  • 0.75 cup granulated sugar
  • 0.25 tsp sea salt (fine)
  • 1.5 tsp vanilla extract (pure)
  • 2 tsp gelatin powder (unflavored)
  • 3 tbsp cold water (for blooming gelatin)
    • For the Salted Caramel Sauce
  • 1 cup granulated sugar
  • 0.25 cup water
  • 0.5 cup heavy cream (warm)
  • 3 tbsp unsalted butter (cubed, room temperature)
  • 0.5 tsp sea salt (flakes preferred)
    • For the Crunchy Praline
  • 0.75 cup granulated sugar
  • 1 cup toasted almonds or hazelnuts (roughly chopped)
  • 0.25 tsp sea salt flakes
Instructions
    Bloom the Gelatin
  1. 1
    Sprinkle gelatin powder over 3 tbsp cold water in a small bowl. Let it sit for 5–10 minutes until it swells and softens. This ensures the panna cotta sets properly.
    2. Make the Salted Caramel Base
  2. 2
    In a heavy saucepan, combine sugar and water. Heat gently until the sugar dissolves, then increase heat to medium-high and cook without stirring until it turns a deep amber color. Remove from heat, carefully whisk in warm cream and butter. Stir in sea salt. Reserve half for later drizzling and use the rest for the panna cotta base.
    3. Prepare the Cream Mixture
  3. 3
    In a separate saucepan, warm heavy cream, milk, and vanilla extract over low heat until steaming (do not boil). Stir in the bloomed gelatin until fully dissolved. Pour in the reserved caramel and whisk until smooth.
    4. Set the Panna Cotta
  4. 4
    Divide mixture into 6 ramekins or glasses. Allow them to cool to room temperature, then cover and refrigerate for at least 6 hours or overnight until firm.
    5. Make the Praline
  5. 5
    Line a baking sheet with parchment paper. Heat sugar in a dry pan over medium heat until it melts and turns golden brown. Stir in toasted nuts and sea salt flakes. Quickly pour onto the sheet and spread thin. Once hardened, break into shards or crush roughly for topping.
    6. Assemble & Serve
  6. 6
    Unmold panna cotta (dip ramekins briefly in warm water if needed). Top with extra salted caramel sauce and garnish generously with praline shards. Serve chilled.
Note

Storage: Keep panna cotta covered in the refrigerator for up to 3 days. Praline should be stored separately in an airtight container to keep it crisp.

Variation: Replace almonds with hazelnuts, pecans, or peanuts for a different flavor.

Serving Tip: For a modern touch, serve in stemmed glasses without unmolding.

Halal Note: This recipe contains no alcohol or haram ingredients. Ensure gelatin is halal-certified if serving to those who follow dietary restrictions.

Keywords: salted caramel panna cotta, praline dessert, creamy Italian dessert, easy panna cotta recipe
Read it online: https://petitepanini.com/recipe/salted-caramel-panna-cotta-with-crunchy-praline-recipe/