Serves: 4 with seconds
- 2 cups milk
- 1 tablespoon gelatine
- 1 cup whipping cream
- 1/3 cup sugar
- 9 caramels
- 1/4 teaspoon of Maldon sea salt
- 1 teaspoon vanilla
- ½ cup whipping cream
- 4 caramels, melted
- ½ teaspoon Maldon sea salt
Add ¼ cup milk into pot. Sprinkle over gelatin.
Dissolve slowly on low heat, stirring occasionally.
Reserve. If gelatin becomes solid again, reheat to liquefy.
Combine remaining milk, whipping cream, sugar, caramels and salt. Bring to boil, reduce heat and simmer, stirring occasionally until caramels melt, about 2 minutes.
Remove from heat, stir in vanilla and gelatin mixture and cool, stirring occasionally until cold.
Oil six ½-cup ramekins or espresso cups and add mixture. Chill until set – about 4 hours.; Whip cream until it holds soft peaks. Dollop on top of panna cotta. Drizzle with extra caramel and a sprinkle of salt.
Try a sweet vin santo with the panna cotta. - Beppi Crosariol