We leave summer behind but there are still days when you feel like having cold desserts. I already have my bundt pans ready to bake this fall but I am also using them for other preparations like this one today: a pannacotta, which is a dessert with a texture similar to flan, very silky and really delicious. There are different versions of pannacotta: from the simplest, with vanilla, to more sophisticated ones.

This summer we have taken it with berries, which we crush together with the cream and which gives it a beautiful color; but my favorite is toffee. I love caramel. Who does not?

KitchenAid Artisan Bowl , De Buyer Wood Handle Steel Ladle , Nordic Ware Brilliance Bundt Pan, Luigi Bormioli Airtight Mason Jars and Le Creuset Damascus Knife


  • 500 ml of cream 35% mg
  • 200 ml of milk
  • 8 g gelatin sheets (4 or 5)
  • 70ml toffee sauce
  • a pinch of salt

For the toffee sauce:

  • 125g of sugar
  • 60m of water
  • 100 ml of cream 35% mg
  • 50g butter


  1. First of all we prepare the toffee by making a caramel on the fire with the water and sugar.
  2. When we have the caramel ready, we separate from the heat and add the cream little by little.
  3. Then add the butter, stirring until it dissolves and reserve in a jar.
  4. To make the pannacotta, we put the cold milk in a bowl and soak the gelatin sheets to soften them.
  5. In a saucepan, heat the cream together with the toffee and salt, stirring until it is a uniform cream.
  6. Strain the mixture and add it to the bowl. I have used the one from the KitchenAid , which, since it is very large, is great if we double quantities, or simply for the convenience of mixing later with the spatula to integrate, although it can also be done with a spatula.
  7. Pour the mixture into the bundt mold and let it refrigerate overnight.
  8. Unmold and pour the rest of the toffee on top.

De Buyer Brilliance Bundt Mold Nordic Ware Serving Scooper , airtight glass jars Luigi Bormioli and damascus steel knife Le Creuset

Advice for demolding: For better demolding, it is recommended to previously grease the mold with a little oil or with the demoulding spray .

You can decorate the pannacotta with pieces of fruit, with berries, with whipped cream or simply with icing sugar.

Author of the recipe: Beatriz from To Be Gourmet


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😀

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