Panna Cotta with berries and Speculaas spiced caramel sauce

Panna Cotta is a really versatile dessert as it can be paired with so many flavours! Here we produce a spiced caramel sauce that goes really well with the cream and berries!

PREP TIME: 10 min
COOK TIME: 15 min

SERVES: 4

Ingredients for the Pannacotta

3 gelatine leaves
250ml milk
250ml double cream
1 vanilla pod, split lengthways, seeds scraped out
25g sugar

Ingredients for the Caramel Sauce

120g caster sugar
70ml pot double cream
25g butter
1/2 tsp Speculaas Spice

Directions

Soak the gelatine leaves in a little cold water until soft
Place the milk, cream, vanilla pod with seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
Divide the mixture among four ramekin/moulds and leave to cool. Place into the fridge for at least two hours, until well set
Put the sugar into a non-stick frying pan, and stir in 3 tbsp water, then place over a medium heat until the sugar has dissolved
Turn up the heat and bubble for 4-5 mins until you have caramel
Take off the heat, then carefully stir in the cream, butter and Speculaas spice
To remove the pannacotta from the ramekins/moulds, dip them in boiling water for a couple of seconds and turn them out onto a plate
Serve with mixed berries and the Speculaas spiced Caramel Sauce poured over and around

Pannacotta with berries and Speculaas spiced caramel sauce