Description
A luscious and creamy panna cotta dessert topped with rich homemade salted caramel sauce and crunchy toffee pretzels, offering a delightful contrast of smooth, sweet, salty, and crunchy textures.
Ingredients
Scale
Panna Cotta
- 1 1/2 Tablespoons Cold Water
- 2 teaspoons Unflavored Gelatin
- 2 cups Heavy Cream
- 1/4 cup Sugar
- 2 teaspoons Vanilla Bean Paste or Extract
Salted Caramel Sauce
- 4 Tablespoons Salted Butter
- 1 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
Toffee Pretzels
- 2 cups Mini Pretzels
- 2 Tablespoons Butter
- 1/4 cup Brown Sugar (packed)
- 2 Tablespoons Corn Syrup
Instructions
- Soften Gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it stand for 1 minute to soften. For complete dissolution, gently heat the gelatin mixture over low heat until fully dissolved.
- Make Panna Cotta Base: In a large saucepan, combine heavy cream and sugar and bring to a boil over medium-high heat while whisking frequently. Once boiling, remove from heat and whisk in the softened gelatin mixture and vanilla bean paste or extract to combine well.
- Pour and Chill: Divide the panna cotta mixture evenly into four 1/2 cup ramekins or dessert glasses. Allow to come to room temperature before covering to prevent condensation and watery panna cotta. Then cover and refrigerate for at least 4 hours until set.
- Prepare Salted Caramel: In a heavy-bottom saucepan over medium heat, melt butter, brown sugar, and heavy cream together, whisking as they combine. Bring the mixture to a gentle boil and allow it to bubble for 2-3 minutes. Remove from heat and stir in vanilla extract. Let the caramel cool in the pan for 5 minutes, then transfer to a jar and refrigerate to thicken.
- Make Toffee Pretzels: Heat a heavy-bottom pan over medium heat. Add butter, brown sugar, and corn syrup and bring to a boil, cooking for about 5 minutes. Remove from heat and quickly spread mini pretzels on a baking sheet. Drizzle the hot toffee mixture evenly over the pretzels. Bake in a preheated oven at 250°F (120°C) for approximately 15 minutes. Remove from oven and allow to cool until the toffee sets. Break into bite-sized pieces.
- Serve: Drizzle chilled panna cotta with the prepared salted caramel sauce and sprinkle generously with the toffee pretzels pieces. Serve immediately and enjoy the harmonious blend of creamy, sweet, salty, and crunchy flavors.
Notes
- Ensure panna cotta is brought to room temperature before refrigeration to avoid watery texture from condensation.
- Use a heavy-bottomed pan for caramel and toffee to ensure even heat distribution and prevent burning.
- Store leftover caramel sauce in the refrigerator and gently warm before serving.
- The toffee pretzels can be stored in an airtight container for up to one week for added crunch anytime.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and a plant-based butter alternative.
