We leave summer behind but there are still days when you want cold desserts. I already have my bundt pans ready to bake up a storm this autumn but I'm also using them for other preparations like today's: a panna cotta, which is a dessert with a texture similar to flan, very silky and truly delicious. There are different versions of panna cotta: from the simplest, with vanilla, to more sophisticated ones.
This summer we had it with mixed berries, which we pureed together with the cream and which gives it a beautiful color; but my favorite is the toffee one. I love caramel. Who doesn't?
KitchenAid Artisan bowl, steel ladle with wooden handle De Buyer, Brilliance Bundt Nordic Ware pan, Luigi Bormioli airtight glass jars and Le Creuset Damascus steel knife
Ingredients
- 500 ml of cream 35% fat
- 200 ml of milk
- 8 g of gelatin sheets (4 or 5)
- 70 ml of toffee sauce
- A pinch of salt
For the toffee sauce:
- 125 g of sugar
- 60 m of water
- 100 ml of cream 35% fat
- 50 g of butter
Preparation
- First we prepare the toffee by making a caramel on the stove with the water and sugar.
- When the caramel is ready remove from the heat and slowly add the cream.
- Next add the butter, stirring until it dissolves and set aside in a jar.
- To make the panna cotta, put the cold milk in a bowl and soak the gelatin sheets so they soften.
- In a saucepan heat the cream together with the toffee and the salt, stirring until it becomes a smooth cream.
- Strain the mixture and add it to the bowl. I used the KitchenAid one, which being very large is great if we double the quantities, or simply for the convenience of mixing later with the paddle to integrate, although it can also be done with a spatula.
- Pour the mixture into the bundt pan and refrigerate from one day to the next.
- Unmold and pour the remaining toffee over the top.
De Buyer serving paddle Brilliance Bundt Nordic Ware pan, Luigi Bormioli airtight glass jars and Le Creuset Damascus steel knife
Tip for unmolding: For best unmolding it is recommended to grease the pan beforehand with a little oil or with the release spray.
You can decorate the panna cotta with pieces of fruit, with berries, with whipped cream or simply with powdered sugar.
Comments
Carmen said:
Cuando le echas la gelatina y cómo
Ana Jiménez dominguez said:
Hola, me encanta vuestro blog y sobre todo las recetas tan fantásticas que elaboramos ,las hago casi todas ya que don con ingredientes muy asequibles y nada raros
Seguid así muchos años las seguidoras os lo agradecemos
Un saludo Ana😀