Equipment
Ingredients
Panna Cotta Base
- 150 ml whole milk, cold
- 7 g unflavored gelatin powder
- 400 ml heavy cream
- 200 g dulce de leche
- 5 ml vanilla extract
Nutrition (per serving)
Method
Pour the cold milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 5 to 10 minutes to bloom and hydrate.
In a medium saucepan, combine the heavy cream, 160 grams of the dulce de leche, and vanilla extract. Heat over medium heat, whisking gently, until the mixture reaches a gentle simmer at around 80 degrees Celsius (175 degrees Fahrenheit). Do not let it boil.
Remove the saucepan from the heat. Scrape the bloomed gelatin and milk mixture into the hot cream. Whisk thoroughly until the gelatin is completely dissolved and the mixture is entirely smooth.
Pour the mixture through a fine-mesh strainer into a liquid measuring cup to catch any undissolved pieces. Divide the strained liquid evenly among 4 ramekins or serving glasses.
Let the ramekins cool to room temperature, then cover each with plastic wrap. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
To serve, dip the bottoms of the ramekins in warm water for 5 seconds. Run a thin knife around the edges and invert onto plates. Warm the remaining dulce de leche and drizzle over the top.
Chef's Notes
- For a flawlessly smooth texture, always strain the panna cotta mixture before pouring it into your molds to catch any stubborn undissolved gelatin granules.
- Unmolding can be tricky. Dipping the ramekin in warm water just long enough to melt the outermost layer of gelatin ensures a clean release.
- Using a high-quality, thick dulce de leche rather than a thin caramel syrup is crucial, as its milk solids emulsify beautifully with the heavy cream.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent skin formation.
