toffee panna cotta

Summer is behind us, but there are still days when we feel like having cold desserts. I already have my bundt moulds ready to bake hard this autumn, but I am also using them for other preparations, such as today's: 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 had it with berries, which we blended together with the cream and which gave it a lovely colour; but my favourite is the toffee one. I love caramel. Who doesn't?

KitchenAid Artisan mixing bowl , De Buyer steel ladle with wooden handle , Nordic Ware Brilliance Bundt pan , Luigi Bormioli airtight glass jars and Le Creuset Damascus steel knife

Ingredients

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

For the toffee sauce:

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

Preparation

1. First we prepare the toffee by making caramel over the heat with the water and sugar.
2. When the caramel is ready, remove it from the heat and add the cream little by little.
3. Next we add the butter, stirring until it dissolves and set aside in a jar.
4. To make the pannacotta, put the cold milk in a bowl and soak the gelatin sheets until they soften.
5. In a saucepan, heat the cream together with the toffee and salt, stirring until it forms a uniform cream.
6. We strain the mixture and add it to the bowl. I have used the one from the KitchenAid , which is very large and 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.
7. Pour the mixture into the bundt mold and refrigerate overnight.
8. We unmold it and pour the rest of the toffee on top.

De Buyer Serving Scoop Brilliance Bundt Pan Nordic Ware , Luigi Bormioli airtight glass jars and Le Creuset Damascus Steel Knife

Unmolding tip: For better unmolding, it is recommended to previously grease the mold with a little oil or with the release spray .

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