Name: Vanilla Bean Panna Cotta with Caramel Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 ¼ teaspoons unflavored powdered gelatin (1 packet); 3 tablespoons water; 3 ½ cups heavy cream; ½ cup sugar; 1 vanilla bean, split lengthwise and seeds scraped; 1 ½ cups granulated sugar; ½ cup water; 3 tablespoons unsalted butter, at room temperature; 1 cup heavy whipping cream, at room temperature

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Introduction

Vanilla Bean Panna Cotta with Caramel Sauce is a silky, creamy dessert that’s both elegant and simple to make. The smooth panna cotta is infused with real vanilla bean, complemented perfectly by a rich homemade caramel sauce. It’s a classic treat sure to impress your guests or satisfy your sweet tooth.

The image shows several small clear glass cups filled with a two-layer dessert. The bottom layer is thick and creamy white with tiny black specks, suggesting vanilla flavor. On top is a smooth, shiny brown caramel layer, about a quarter of the cup’s height. Each cup is garnished with small light brown nut pieces placed in the center of the caramel layer. The cups are on a dark wooden board, with some nut pieces scattered around. In the background, there is a glass jar with caramel sauce and a spoon inside it, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ teaspoons unflavored powdered gelatin (1 packet)
3 tablespoons water
3 ½ cups heavy cream
½ cup sugar
1 vanilla bean (split lengthwise, seeds scraped)
1 ½ cups granulated sugar
½ cup water
3 tablespoons unsalted butter (at room temperature)
1 cup heavy whipping cream (at room temperature)

Instructions

Step 1: Add the gelatin powder to a small bowl and mix with 3 tablespoons of water. Let it sit for 5 to 10 minutes until softened and thickened.
Step 2: In a medium saucepan, combine the heavy cream and ½ cup sugar. Cook over medium heat, stirring often, until it reaches a low boil. Remove from heat, add the vanilla bean seeds and pod, then stir in the softened gelatin until smooth.
Step 3: Let the panna cotta mixture cool to lukewarm in the saucepan. Stir well, then pour evenly into 6 to 8 ramekins. Refrigerate until set, at least 3 hours or overnight.
Step 4: Just before serving, prepare the caramel sauce. In a large saucepan, combine 1 ½ cups granulated sugar and ½ cup water over medium-low heat. Stir until the sugar dissolves.
Step 5: Increase heat to medium-high and boil without stirring until the syrup turns a deep amber color, about 12 minutes. Occasionally swirl the pan and brush down the sides with a wet pastry brush to prevent crystallization.
Step 6: Remove from heat and whisk in the room temperature butter until fully combined. Gradually stir in the room temperature heavy whipping cream; the mixture will bubble vigorously. Stir until smooth.
Step 7: Once panna cotta has set, spoon a layer of caramel sauce on top of each ramekin and serve immediately.

Tips & Variations

For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use a suitable gelatin alternative.
Make sure the cream is lukewarm before adding gelatin to avoid lumps and ensure proper dissolution.
Use a clean wet pastry brush to prevent sugar crystals from forming on the sides of the saucepan when making caramel.
You can infuse the cream with other flavors like coffee or citrus zest by adding them during heating and straining before adding gelatin.

Storage

Store panna cotta covered tightly with plastic wrap or lids in the refrigerator for up to 3 days. Keep caramel sauce separately in an airtight container in the fridge for up to 1 week; reheat gently before serving to restore its pourable consistency. Once caramel is added to panna cotta, serve promptly for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make panna cotta without gelatin?

Yes, you can substitute gelatin with agar-agar as a vegetarian alternative, but the setting method and quantities will vary. Agar-agar usually requires boiling and sets more firmly, so follow package instructions accordingly.

How do I prevent the caramel from crystallizing?

To prevent crystallization, avoid stirring the sugar syrup once it starts boiling. Use a wet pastry brush to wash down any sugar crystals on the pan’s sides. Also, ensure the saucepan is clean before starting and be patient as the syrup changes color.