Panna Cotta with berries and Speculaas spiced caramel sauce

by Annie M May 23, 2018

Panna Cotta with berries and Speculaas spiced caramel sauce

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 
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

    1. Soak the gelatine leaves in a little cold water until soft
    2. Place the milk, cream, vanilla pod with seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard
    3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved
    4. Divide the mixture among four ramekin/moulds and leave to cool. Place into the fridge for at least two hours, until well set
    5. 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
    6. Turn up the heat and bubble for 4-5 mins until you have caramel
    7. Take off the heat, then carefully stir in the cream, butter and Speculaas spice
    8. 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
    9. Serve with mixed berries and the Speculaas spiced Caramel Sauce poured over and around

    Pannacotta with berries and Speculaas spiced caramel sauce





      Annie M
      Annie M

      Author



      Also in Recipes

      Pan-Fried Salmon with Lemon Braised Fennel and Dill
      Pan-Fried Salmon with Lemon Braised Fennel and Dill

      by Annie M July 24, 2019

      For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
      Spiced Gingerbread Blondies
      Spiced Gingerbread Blondies

      by Annie M December 13, 2018

      Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!
      Bubble & Squeak
      Bubble & Squeak

      by Annie M December 13, 2018

      Stuck on what to do with those leftover brussels sprouts? Add them into these potato cakes with a poached egg and homemade hollandaise sauce, for a sophisticated Boxing Day breakfast.