patrícia furtado

Last year, my sis-in-law Paula and I discovered the smooth and delicious Panna Cotta dessert in an italian restaurant. As soon as I got home that day, I started doing some research and realised how easy to make and versatile it is. I bought some nice plastic moulds and off I went, trying all sorts of combinations.

As Paula is caramel-crazy, a toffee Panna Cotta was just the treat to bring to her birthday party. And as I found out, there are a lot of caramel-crazy people out there. So here’s the recipe.

For the panacotta (about 10 pots)
200ml Condensed Milk
200ml Milk
600ml Cream
50g butter
4 sheets of gelatin

For the Toffee Sauce
200g Sugar
50ml Water
50g Butter
100ml Cream

Soak the gelatin leaves in the milk in a small bowl and set aside.

Put the condensed milk in a saucepan over high heat, and keep stirring it with a wooden spoon. The bit at the bottom of the pan will start to brown faster and as you stir, this will leave the small caramel particles that will make the panna cotta look pretty. Let the condensed milk turn into a thick and lumpy golden paste and then slowly add the butter and the cream, whisking until smooth again.

When the mixture starts to simmer, add the milk and gelatin, and stir until it’s completely dissolved. Pour into plastic or silicone moulds and refrigerate for at least 6 hours.

For the toffee sauce, add the sugar and water to a large saucepan and keep whisking it. When it turns dark amber, add the butter and once melted, remove from the heat and add the cream.

The sauce can be made in advance as well, but should be warmed just before serving. It contrasts nicely with the cold panna cotta.

No go and watch all the caramel-crazy people around roll their eyes and make mmmmmmmmm…