By definition, a Panna Cotta is a sweetened cream with a mixture of gelatin. This is my first take on a panna cotta, and I’d probably score it an 8 out of 10. Still need to improve on the presentation, the way the two creams should stick better to each other, and the caramel crumble could use some work.
But as such, here’s the process I did, after getting inspired to make one after Derrick, from the latest episode of Masterchef US, did something like it.
What you’ll need:
250ml All Purpose Cream
150ml Condensed Milk
100g Gelatin powder/mix (I only had buko pandan flavor)
1/4 cup white sugar (to be mixed with the first layer)
1/4 cup white sugar (for the caramel crumble)
*** Divide the gelatin powder into two as you’ll be needing a gelatin mix with the 2nd layer also ***
Pour the 1st batch of sugar, and the first half of the gelatin powder in one cup of water, stir until there are no granules left. Put into a saucepan and boil for 2-3 minutes. As this is a gelatin mix, it will quickly form into a mold so make sure you have your mold, container, or ramekin handy.
Pour evenly into your chosen container and put inside the refrigerator to set.
In another saucepan, pour the all-purpose cream and condensed milk, bring over medium heat. While waiting for it to heat up, put the remaining gelatin mix into another cup of sugar and dissolve, similar to step 1. Combine it with the saucepan filled with cream and milk. Stir slowly and consistently to avoid lumps. This should take around 3-4 minutes.
Bring out the first batch that should already be set inside the refrigerator and again, evenly pour the cream mix on top. Put inside the refrigerator once again and allow it to set.
In one more saucepan, put the sugar in, and allow it to melt over low heat.
Be extra careful once you move the caramelized result of the sugar as it takes a while to cool down.
Pour the caramel on top of wax paper. Once it solidifies, lightly crush the block to desired size.
Using the bottom of a teaspoon, slide the sides of the panna cotta and put on a saucer (this may also be already consumed from within the chosen container, whichever you prefer).
Sprinkle with the caramel crystals. Best served chilled.