Panna cotta with caramel sauce
Ingredients
Panna cotta
- 700 ml Cream
- 1 pod Vanilla
- 80 g Sugar fine sugar
- 3 leave Gelatine
- 1 tblsp Rhum
Caramel sauce
- 100 g Sugar fine sugar
- Lemon juice
- 1 el water
- 250 ml Cream
- Sea salt
Instructions
Panna cotta
- Scrape the vanilla pod out with a blunt knife. Place the gelatin leaf in plenty of cold water. Put three quarters of the cream in a pan with the sugar, the vanilla pod and the vanilla marrow. While stirring, bring to a boil over medium heat. Let 30% of the boil down, this means that after boiling, there is 30% less weight in the pan. So occasionally weigh while cooking. Write down the weight of the pan at the beginning and weigh the pan with the cream. Also write down the weight of the cream. A quick calculation, but it is for a good cause, namely a divine panna cotta. You can also look closely with some experience. When air bubbles bubble up slowly, the cream is sufficiently reduced and nicely thick.
- Then remove the pan from the heat and add the squeezed gelatin leaf. Stir well so that the gelatin dissolves completely. Then remove the vanilla pod and let the cream cool. Stir occasionally to prevent skin formation.
- When the cream has cooled down and is still liquid, beat the remaining cream to yogurt thickness and rinse the molds for the panna cotta with the rhum.Scoop the whipped cream through the cooked cream, making sure it remains airy. Pour the mixture into the molds and put in the fridge until the whole is set.
Caramel sauce
- Put the sugar with a few drops of lemon juice and the water in a saucepan. Mix well. Then heat without stirring until the water has evaporated and the caramel starts to color. Let it get quite dark (note, this goes very quickly). Then add the cream while stirring. Watch the hot steam, put a cloth around your arm and hand, otherwise you will burn. Put a pinch of salt in the caramel and stir into a nice smooth syrupy sauce.
Serving
- Remove the panna cotta from the molds. This can be done by standing in hot water for a while and then tipping over, or scraping the edge with a knife. Place them on a plate and spoon some of the caramel sauce over or next to the panna cotta.
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