Panna Cotta Salted Caramel Recipe

Bloom gelatin

Sprinkle the 1.5 tsp powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes to bloom until the surface is spongy and the liquid is opaque.

Heat cream mixture

In a small saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, the vanilla bean seeds and scraped pod (or 1 tsp vanilla extract), and a pinch of fine sea salt. Warm gently, stirring occasionally, until steam rises and it’s just below simmering (do not boil), about 5–7 minutes.

Incorporate gelatin

Remove the saucepan from heat. If you used a vanilla bean, remove and discard the pod. Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved, about 30–60 seconds. Taste and adjust with a very small pinch more salt if needed.

Strain and pour

Strain the panna cotta mixture through a fine-mesh sieve into a pouring jug to remove any undissolved gelatin or vanilla bits. Pour evenly into 4 serving molds or jars (about 4–6 oz each).

Chill

Allow panna cotta to cool to room temperature (~15–20 minutes), then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours. They should be set but slightly wobbly.

Make caramel

In a small, heavy-bottomed saucepan, combine 2 tablespoons granulated sugar and 1 tablespoon water. Stir gently to moisten the sugar, then cook over medium heat without stirring; you can gently swirl the pan occasionally. Watch closely — sugar will melt, then turn amber. This takes around 4–6 minutes.

Finish caramel

When the sugar reaches a deep amber color, remove the pan from heat and immediately add 2 tablespoons unsalted butter, whisking to combine. Carefully pour in 3 tablespoons warmed heavy cream (the mixture will bubble vigorously); whisk until smooth. Stir in 1 teaspoon fine sea salt. If any bits remain, return to very low heat and whisk until glossy. Let cool to warm (not cold) before using.

Cool to serving consistency

Allow the salted caramel to cool about 10–15 minutes so it thickens slightly but remains pourable for drizzling. If it becomes too thick, warm gently for a few seconds.

Cook raspberries

In a small saucepan combine 1 cup raspberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring and breaking the berries with a spoon, until the mixture bubbles and the berries break down, about 5–7 minutes.

Reduce and strain

Reduce heat to low and simmer 2–3 more minutes to thicken slightly. Remove from heat and pass the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much sauce as possible; discard seeds. If the sauce is too thick, stir in up to 1 teaspoon cold water to reach a pourable consistency.

Cool

Let the raspberry reduction cool to room temperature. It will thicken a bit more as it cools.

When panna cottas are set, spoon or pour a thin layer (about 1 tablespoon) of raspberry reduction over each panna cotta. Drizzle 1–2 tablespoons salted caramel over each (adjust to taste).

Finish with a small pinch of flaky sea salt (about 1/8 tsp) on the caramel, 1–2 fresh raspberries, and a mint leaf if using.

Serve chilled. Leftovers: keep refrigerated, covered, up to 3 days. Rewarm caramel slightly before using if it firms in the fridge.