WHY YOU’LL LOVE THIS RECIPE: My indulgent Salted Caramel Panna Cotta with Peanut Brittle Recipe has it all! This elegant yet comforting dessert is sweet, salty, creamy, and crunchy. What’s not to love?!
- A caramel fan’s dream: Deep, rich caramelly panna cotta is crowned with caramelized nuts.
- Lusciously soft pudding: Creamy and light all at once, panna cotta has the most incredible texture.
- Mouth-watering brittle: So crisp! Use peanuts or the nut of your choice.
- Short shopping list: You only need five ingredients for the panna cotta and three for the brittle topping.
- Make-ahead ease: Keep panna cotta in the fridge for up to two days before serving!
Panna cotta is a winning pick for a company or an anytime treat. Unlike cake or pie, it might not be the first dessert that comes to mind, but I think that makes it even better! Panna cotta is unexpected and has Italian flair, but at its essence, it’s comfort food—smooth, creamy, almost nostalgic! This salted caramel panna cotta will get you hooked, and then you’ll want to make my other panna cotta recipes like Chocolate and Raspberry Panna Cotta Tart, Coconut Panna Cotta with Summer Berries, and Buttermilk Panna Cotta with Raspberry Jam.
This salted caramel panna cotta recipe is the perfect fancy dinner party dessert. There is something so special about it, from the deep flavors to the lovely contrast of textures. My baker’s tip for you is to just hold your nerve when making your caramel in order to get a rich, dark color. This is what will give your panna cotta a lovely depth of flavor. Also, I know this recipe is a little more involved, so feel free to break up the work and make the peanut brittle up to three days in advance. I recommend roasted and salted nuts because they already have that lovely flavor from the start. And if you do not eat peanuts, feel free to use any nut you like.
Table of Contents
- What is Salted Caramel Panna Cotta with Peanut Brittle?
- Tools You Need
- Key Ingredients and Why
- How to Make Salted Panna Cotta with Peanut Brittle Recipe
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Salted Caramel Dessert Recipes
What is Salted Caramel Panna Cotta with Peanut Brittle?
- Salted Caramel Panna Cotta with Peanut Brittle is caramel-flavored cooked cream that’s set with gelatin and chilled until firm but with a delightful jiggle. It’s topped with homemade crunchy nut brittle, creating a satisfying dessert with complementary flavors and textures.
- Caramel makes already fabulous panna cotta absolutely irresistible. As sugar caramelizes, its flavor heightens, going from sharply sweet to a sophisticated smokey, butterscotch, toffee-like flavor.
- Panna cotta (“cooked cream”) originated in Northern Italy in the early 20th century. Its simple preparation, unique creamy but light consistency, and ability to be flavored in interesting ways have made it popular worldwide.
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- 8 6-ounce dessert dishes
- Heavy-bottomed saucepan
- Whisk
- Fine mesh sieve
- Spouted bowl
- Baking tray
- Parchment paper
Key Ingredients and Why
Whole Milk
- Whole milk contributes to the panna cotta’s creamy texture.
- The whole milk also provides sweet dairy flavor.
- Using whole milk along with heavy cream lightens the mixture, giving you a panna cotta that’s perfectly rich without being dense.
Powdered gelatin
- Gelatin is what makes the cooked sweetened cream mixture set.
- Gelatin gives the panna cotta its unique jiggly/creamy/firm consistency.
- Blooming gelatin in liquid before mixing it in helps it dissolve smoothly.
- If you’ve never worked with gelatin, my guide, Read How to Work With Gelatin will give you great tips.
- Substitute: You can use four sheets of gelatin instead of the powdered gelatin.
- Bloom the sheet gelatin as directed in the recipe (Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes.)
Granulated sugar
- In the panna cotta:
- When granulated sugar dissolves in the cream mixture, it contributes to panna cotta’s plush texture.
- When granulated sugar dissolves in the cream mixture, it contributes to panna cotta’s plush texture.
- In the peanut brittle:
- Sugar dissolves and cooks into caramel.
Heavy cream
- The high-fat content of heavy cream gives panna cotta richness.
- The fresh flavor and subtle sweetness of cream give panna cotta its signature delightful taste.
Salt
- Salt plays off the sweet notes perfectly, bringing out all the flavors.
- Substitution: You can use flaky sea salt (fleur de sel) instead of table salt.
Salted, roasted peanuts
- Using salted, roasted peanuts adds a bold layer of flavor to this caramel panna cotta recipe and saves you a step.
- Substitution: Use any nut you’d like in place of peanuts! Almonds, pecans, or hazelnuts would work beautifully.
- You could even use shelled sunflower or pumpkin seeds instead of nuts.
Water
- Water helps the sugar dissolve evenly and slowly, preventing burning or crystallization.
Whipped cream
- Lightly sweetened whipped cream sets off this intensely flavored dessert wonderfully.
- Substitution: You can also use Stabilized Whipped Cream or Crème Fraîche Whipped Cream.
How to Make Salted Panna Cotta with Peanut Brittle Recipe
Prepare to bake
- On a tray place eight (6 oz) dishes. Set aside for later. Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes. Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes.
Cook the panna cotta
2. Bloom gelatin: Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes.
3. Make dry caramel: In a heavy bottomed saucepan, make a dry caramel by heating the sugar over medium heat until it starts to turn a deep caramel color, roughly 6 to 10 minutes. Feel free to stir a dry caramel.
4. Add cream: When you reach a rich color, slowly pour in the cream, whisking constantly. (stand back as it will bubble up).
5. Finish caramel: Remove from the heat and whisk in the salt and the remaining 1½ cups (12 fl oz/360 ml) milk.
6. Whisk gelatin: Lastly, whisk in the bloomed gelatin until it is dissolved.
Sieve and chill
7. Strain mixture: Line a spouted bowl with a fine sieve and pass the mix through it to remove any lumps.
8. Refrigerate: Distribute the mix evenly into the dishes and carefully place in the refrigerator to set for 4 hours, or up to 2 days. Do not cover until they are set.
Make the peanut brittle
9. Line a baking tray with parchment. Set aside.
10. Start brittle: In a heavy-bottomed pan, over medium heat, add the peanuts, sugar, and water and stir.
11. Cook caramel: Once the sugar has dissolved turn up the heat to medium-high and allow to simmer until your caramel forms, around 6-8 minutes. Rotate the pan as the caramel forms to allow it to caramelize evenly. You do this instead of stirring with a spoon.
12. Let brittle harden: Once it is a golden brown, pour the brittle onto the prepared baking tray. Set aside to harden. Once cooled and crisp, crack the brittle into pieces and store in an airtight tub until needed.
Garnish and serve
13. Top with brittle and whipped cream: When the panna cotta has set, garnish with whipped cream and peanut brittle. Serve immediately once garnished. Store any leftovers in the fridge, covered up to 3 days.
Gemma’s Pro Chef Tips
- Dry caramel tip: You CAN stir this caramel while it’s cooking since it’s dry caramel
- Use your favorite nut: Other nuts can be used instead of peanuts, such as almonds, hazelnuts, or walnuts.
- Blooming is key: Make sure to bloom the gelatin before using it to prevent lumps from appearing in your panna cotta.
- Don’t stir: Instead of using a spoon to mix the peanut brittle, rotate the pan so it caramelizes evenly.
- Extra flavor: Infuse the milk with a vanilla bean for extra flavor
Make Ahead and Storage Instructions
- Make ahead tips:
- Store the panna cottas in the fridge for up to two days. Wait until they are set to cover them.
- You can make the peanut brittle up to three days ahead. Store in an airtight container at room temperature.
- How to store leftovers:
- Store leftovers well-covered in the fridge for up to three days.
FAQs
How do I make sure my panna cotta is smooth and not too firm or lumpy?
- Measure the gelatin carefully. Too much will make the panna cotta rubbery.
- Blooming the gelatin is a must so it dissolves and doesn’t create any lumps in the panna cotta.
What’s the trick to getting the caramel in my panna cotta intensely flavored but not overcooked?
- You want to cook the caramel enough to bring out the flavor and get a lovely, rich color.
- Cook it over medium heat for 6 to 10 minutes until it’s a deep amber color, and then slowly pour in the cream while whisking constantly.
How do I prevent my brittle from being grainy?
- To prevent the sugar from crystallizing, do not stir after the sugar dissolves.
- Rotate the pan instead so the caramel cooks evenly.
More Salted Caramel Dessert Recipes
- Salted Caramel Chocolate Truffles
- Salted Caramel and Peanut Chocolate Tart
- Gemma’s Signature Salted Caramel Sauce
- Hazelnut Cake with Salted Caramel Buttercream Frosting
- Salted Caramel Fudge
Caramel Panna Cotta + Brittle
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Ingredients
Salted Caramel Panna Cotta
- ¼ cup (2 fl oz/60 ml) milk plus 1 ½ cups (12 fl oz/360 ml) whole milk, divided
- 1 tablespoon (.4 oz/12 g) powdered gelatin
- 1 cup (8 oz/225 g) granulated sugar
- 3 cups (24 fl oz/720 ml) heavy cream
- ¼ teaspoon salt
Peanut Brittle
- 1 cup (5 oz/142 g) salted, roasted peanuts
- ½ cup (4 oz/115 g) granulated sugar
- 3 tablespoons water
- whipped cream, for garnish
Instructions
For the Panna Cotta
-
On a tray place eight (6 oz) dishes. Set aside for later.
-
Pour ¼ cup (2 fl oz/60 ml) of the milk in a bowl. Sprinkle the powdered gelatin over the milk without stirring. Set aside to bloom and set for 5 minutes.
-
In a heavy bottomed saucepan, make a dry caramel by heating the sugar over medium heat until it starts to turn a deep caramel color, roughly 6 to 10 minutes. Feel free to stir a dry caramel.
-
When you reach a rich color, slowly pour in the cream, whisking constantly. (stand back as it will bubble up).
-
Remove from the heat and whisk in the salt and the remaining 1½ cups (12 fl oz/360 ml) milk.
-
Lastly, whisk in the bloomed gelatin until it is dissolved.
-
Line a spouted bowl with a fine sieve and pass the mix through it to remove any lumps.
-
Distribute the mix evenly into the dishes and carefully place in the refrigerator to set for 4 hours, or up to 2 days. Do not cover until they are set.
For the Peanut Brittle
-
Line a baking tray with parchment. Set aside.
-
In a heavy bottomed pan, over medium heat add the peanuts, sugar and water and stir.
-
Once the sugar has dissolved turn up the heat to medium-high and allow to simmer until your caramel forms, around 6-8 minutes. Rotate the pan as the caramel forms to allow it to caramelize evenly. You do this instead of stirring with a spoon.
-
Once it is a golden brown, pour the brittle onto the prepared baking tray. Set aside to harden. Once cooled and crisp, crack the brittle into pieces and store in an airtight tub until needed.
-
When the panna cotta has set, garnish with whipped cream and peanut brittle. Serve immediately once garnished. Store any leftovers in the fridge, covered up to 3 days.
The post Salted Caramel Panna Cotta with Peanut Brittle Recipe appeared first on Gemma’s Bigger Bolder Baking.
