This caramel panna cotta recipe from Josh Eggleton is simply delicious, with its caramelised sugar it makes a real treat. It's also a wonderfully easy pudding to prepare. If you haven't made a panna cotta recipe before this is certainly one to try out
Method
1.
To make the gingerbread recipe, pre-heat the oven to 150°C/Gas mark 2. Sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together. In a heavy based saucepan, melt the butter, treacle and syrup together
2.
Add the milk and egg, along with the sieved dry ingredients into the saucepan. Pour contents of saucepan into a tin lined with baking parchment
3.
Bake the gingerbread for approximately one hour. Once baked and cooled but still a little warm, wrap in cling film and leave to age for two days, this is desirable though not essential
4.
For the panna cotta recipe, combine the milk, cream, and the seeds you have scraped from the vanilla pod in a heavy based pan
5.
Bring this to the boil, then slowly simmer until reduced by one third. Meanwhile soak the gelatine leaves in cold water for at least four minutes. Add the soaked gelatine leaves to simmering liquid
6.
In a separate heavy based pan, place the caster sugar with one tablespoon of water. Cook until it’s a dark caramel colour
7.
Pour the caramel into the reduced cream mix, whisking continually. Take care as the caramel may spit
8.
Once the caramel and cream mixture has combined, pass through a sieve in case you have any sugar lumps. Pour into a dariole mould and leave the panna cotta to set in the fridge for 4 hours
9.
To plate, dip the dariole moulds into boiling water for 5 seconds to help loosen when you wish to serve. Invert the puddings onto a dessert plate and slowly remove the the panna cotta
10.
Slice the gingerbread and serve with panna cotta
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