By Chef Fasial – Cook/Prep: 5hrs – Serves: 1
Ingredients:
For the Panna Cotta Mix
25g powdered gelatin 75ml water
500ml coconut milk 250ml cooking cream 150g white sugar
2 tsp vanilla essence 1 tsp sea salt
For the Salted Caramel Sauce
200g white sugar 50g butter
1 cupl cooking cream 100ml milk
1/4 tsp sea salt
For the Panna Cotta Assembly
100g ready panna cotta
A handful of strawberry slices A sprinkle of rose petals 60ml caramel sauce
1 tsp toasted almond slices
Method:
For the panna cotta mix, gently boil water and gelatin in a saucepan for 10 minutes. Add coconut milk, cooking cream, white sugar, vanilla essence, and a pinch of sea salt. Mix well and cook on medium heat for 5 minutes until everything is well combined. Pour the panna cotta mix into a mould. Refrigerate for 5 hours or until it is firmly set.
Combine milk, cooking cream, and sea salt for the Salted Caramel Sauce in a mixing bowl. Stir until the salt is dissolved. Caramelise the sugar in a non-stick frying pan until it reaches 200 degrees Celsius. Be cautious, as the sugar gets extremely hot. Add butter to the caramelised sugar, stirring well. Then, carefully incorporate the milk and cream mixture. Cook until it forms a smooth, velvety caramel sauce.
For Serving, unmold the set panna cotta onto a plate. Drizzle with the decadent salted caramel sauce, creating a beautiful pattern. Garnish with strawberry slices, rose petals, and toasted almond slices, adding a pop of colour and texture.
