- Prep time 20 minutes
- Total time 3 hours
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2023
Salted Caramel Sauce:
Salted Caramel Sauce
Pour cream into glass measuring cup and microwave on High for 1 minute. Set aside.
In large saucepan, combine sugar and 2 tbsp water. Cook over medium-high heat, without stirring, until mixture turns an amber colour, 6 to 8 minutes. Remove pan from heat; slowly pour in reserved hot cream, stirring with a whisk (cover your face to avoid splashing). Add fleur de sel and let cool in saucepan.
Meanwhile, in small bowl, sprinkle gelatin over 1/4 cup of the milk and let stand for 5 minutes. In saucepan over medium-high heat, heat remaining milk, the cream and vanilla until mixture comes to a simmer, about 5 minutes. Remove from heat, add gelatin mixture and stir until dissolved. Stir in Salted Caramel Sauce.
Divide panna cotta among four to six 3/4-cup bowls. Cover bowls with plastic wrap and refrigerate until cream is set, 2 to 3 hours. (Make-ahead: Can be refrigerated for up to 3 days.)
Top Panna Cottas with Caramelized Pecans, and sprinkle with fleur de sel, if using.
Line baking sheet with parchment paper. In skillet, melt 1 tbsp unsalted butter with 2 tbsp brown sugar over medium heat. Add 1 cup pecan halves and cook, stirring constantly, until well coated, 3 to 5 minutes. Immediately spread pecans in single layer on prepared baking sheet. Let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 weeks.) Makes about 1 cup.
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 340
- Total fat 25 g
- Saturated fat 14 g
- Cholesterol 70 mg
- Sodium 65 mg
- Total carbohydrate 25 g
- Fibre 0 g
- Sugars 25 g
- Protein 4 g
- Iron 0.2 mg