Panna Cotta with Citrus Caramel

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Serves: 4-6 | Active time: 30 minutes | Inactive time: 2-24 hours 

Panna Cotta

  • 1 1/2 envelopes (1/4 ounce packets) powdered gelatin
  • 4 tablespoons cold water
  • 5 cups heavy cream
  • 3/4 cups white sugar
  • 2 teaspoons vanilla extract
  • pinch of salt


Citrus Caramel

  • 1 cup white sugar
  • 1 tablespoon butter
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 whole orange, zested and segmented


Panna Cotta Preparation

Mix cold water and gelatin, stir, and allow to sit while preparing the panna cotta. In a large, heavy-bottom pot, heat cream and sugar over medium heat until the cream begins to steam – do not boil. Remove from heat and add vanilla and salt. Add gelatin and stir to completely dissolve. Pour into 1-cup vessels and cool for 4 hours before serving.

Citrus Caramel Preparation

In a heavy-bottom, medium-sized sauce pan, heat sugar, without stirring, over medium heat. The sugar will begin to melt and bubble. Once it reaches a deep amber color, but is not burned, remove from heat and add butter, cream, salt, and vanilla. The caramel will seize and spatter, and this is fine. You may stir to incorporate everything at this point and add the orange zest and segments. Stir to mix.

Just before serving, spoon caramel over the top of the fully chilled panna cotta.

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