Recipes
Recipes

Salted caramel panna cotta

An indulgent, creamy pud topped with decadent chocolate spread, nutty praline and a sticky caramel sauce. Simply delicious!

An indulgent, creamy pud topped with decadent chocolate spread, nutty praline and a sticky caramel sauce. Simply delicious!

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(2 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 64p per serving

Nutritional Information

Each 106g serving contains

Energy
1312kj
314kcal
16%
Fat
25.4g
High
36%
Saturates
14.8g
Med
74%
Sugars
18.0g
High
20%
Salt
0.17g
Low
3%
of your reference intake.
Typical energy values per 100g:
1238kJ/296kcal

Ingredients

4½ leaves gelatine

250ml semi-skimmed milk

400ml whipping cream

5tbsp salted caramel sauce

20g flaked almonds

40g caster sugar

4tbsp Lindt Chocolate Spread

Method

1
Soak the gelatine in water in a small bowl for 5 mins until soft.
2
Heat the milk, cream and 4tbsp of the caramel sauce in a pan on a medium setting for 2-3 mins until steam is starting to rise but the mixture hasn’t reached simmering point. Remove from the heat.
3
Squeeze the excess water from the gelatine. Add the gelatine to the warm milk mixture and stir to combine until smooth.
4
Pour into 8 small ramekins and chill for at least 6 hrs or until set.
5
To make the praline, spread the almonds on a baking tray lined with baking paper. Put the sugar in a pan set over a medium heat and cook for 4-5 mins until it has turned into a deep caramel. Swirl the pan to make sure it caramelises evenly – but don’t stir.
6
Pour the caramel over the almonds and leave to set. Turn out onto a board and finely chop.
7
To serve, decorate each panna cotta with a little of the remaining 1tbsp caramel sauce, the chocolate spread and chopped praline.