Panna Cotta with Salted Caramel and Caramel Almonds

Everyone loves Panna Cotta with fresh fruit. But what makes it even better? More flavours! Something salty, crunchy... Or maybe both!

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Serves: 6

Time: 30 minutes + cooling in fridge

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4 sheets of gelatin

800ml cream

40g sugar

1 vanilla pod or vanilla extract

1 teaspoon oil

100g almonds (peeled)

100g sugar

20g water

150g sugar

50g water

100g cream

1/2 teaspoon salt

30g cold buter

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step 1

Put the gelatin into a bowl with water and let it soak up.

step 2

Heat the cream with sugar and vanilla until it’s boiling. Then turn of the heat and add the gelatin.

step 3

Grease the inside of forms with oil and then fill them with your cream mixture. In the end put everything in the fridge and let it cool overnight.

step 4

Preheat the oven to 180°C/356°F.

step 5

Strew the almond into a sheet pan and bake them until they are golden-brown. In a sauce pan mix the sugar with water and bring it to boil. Let it boil about 5 to 10 minutes, until it’s golden caramel. Then add the almonds and put it on a piece of baking paper to let it cool. In the end put your mixture into a food processor and chopp it into tiny little pieces.

step 6

In a saucepan mix the sugar with water and bring it to boil. Let it boil about 5 to 10 minutes, until it’s golden caramel and then add the cream, salt and in the end whisk it with buter to make a smooth sauce.

step 7

Pour your Panna Cotta with caramel sauce and serve it with chopped almonds and some fresh fruit.