Panna Cotta al Caramello Salato (Vanilla Panna Cotta with Salted Caramel)

Panna cotta

• 3 pieces Gelatin sheets
• 250 ml Whole milk
• 250 ml Double cream
• 60 g Caster sugar
• 2 tsp Vanilla extract

Salted caramel

• 120 g Caster sugar
• 40 g Unsalted butter
• 120 ml Double cream
• ½ tsp Fine sea salt

1. Put the gelatin sheets in a bowl of cold water and leave to soften until pliable. Meanwhile, set out 4 ramekins on a tray so they are easy to move into the fridge.
2. Pour the whole milk and 250 ml double cream into a saucepan and whisk in 60 g caster sugar. Warm over a low heat until steaming and the sugar has dissolved, but do not let it boil.
3. Take the pan off the heat. Lift the gelatin from the water, squeeze out excess water, then whisk it into the hot cream mixture until fully dissolved; whisk in the vanilla extract.
4. Divide the mixture between the ramekins. Cool for 15 minutes at room temperature, then chill until fully set with a gentle wobble.
5. For the salted caramel, put 120 g caster sugar in a clean saucepan and add 2 tbsp water. Cook over a medium heat without stirring until the sugar dissolves, then continue cooking until deep amber.
6. Remove from the heat and carefully whisk in the unsalted butter until melted. Whisk in 120 ml double cream and the fine sea salt, then return to a low heat for 1 minute until glossy and smooth.
7. Let the caramel cool until just warm and spoonable. Serve the panna cotta in the ramekins, spooning the salted caramel over the top.

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