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

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


    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


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