Vanilla Bean Panna Cotta with Dulce de Leche and Pink Salt
Rich, creamy vanilla bean panna cotta topped with caramel dulce de leche and Himalayan pink salt - Quick and easy 15 minute make-ahead dessert that you'll fall in love with!
Ingredients
- 1/4 cup cold water
- 2 tsp powdered unflavored gelatin
- 2 cups heavy cream
- 1/4 cup sugar
- 1/8 tsp kosher salt
- 1/2 vanilla bean, split, seeds scraped
- 1 tsp pure vanilla extract
- 2 Tbsp Disaronno amaretto liqueur optional
- 1 cup dulce de leche or good caramel sauce
- 1 tsp pink Himalayan salt
Instructions
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Pour the cold water into a small bowl, and sprinkle the unflavored powdered gelatin on top. Set aside to allow the gelatin to bloom. Meanwhile, in a small saucepan, combine the heavy cream, sugar, vanilla bean and seeds, whisk to combine. Warm the cream mixture over medium heat until the sugar dissolves, and little bubbles start to form around the edge of the pan. This should take about 3-4 minutes. Don't leave the pan unattended or the cream may boil over and burn.
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Remove the hot cream mixture from the heat, and stir the solidified gelatin mixture with a whisk until completely incorporated. Add in the vanilla extract, pinch of kosher salt, and Disaronno, mix well.
Pour the mixture into 4-5 small jars, ramekins, or cups. Cover with plastic wrap, and refrigerate for about 3 hours, until the panna cotta has set.
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To serve, spoon a large tablespoon of dulce de leche on top of each cup of panna cotta, then sprinkle with pink salt. If the dulce de leche has thickened up, warm it up in the microwave on low with 1-2 tablespoons of cream or whole milk, and whisk to smooth it out.
Recipe Notes
Easy Homemade Dulce de Leche:
Place a 14 oz. can of Sweetened Condensed Milk (label removed) in a large pot. Fill the pot with room temperature water, that covers the can by about 3 inches. Bring the pot up to a boil over high heat, then reduce to an even simmer for about 3 1/2 hours for a thick, dark caramel. Check the water level every 1/2 hour, and add more water if necessary to keep the can submerged.
Carefully remove the hot can with tongs, and allow to cool COMPLETELY (this is important). Open the can and spoon out the mixture into a bowl, and add 1 tsp. pure vanilla extract, and 1/4 tsp kosher salt, whisk well to combine.
Store in an airtight container in the fridge for up to 2 weeks.