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Line a baking sheet with parchment paper.
In a small saucepan over medium heat, melt the sugar until it turns a golden brown, stirring occasionally.
Once the sugar is melted and golden, quickly stir in the chopped nuts and a pinch of sea salt.
Pour the mixture onto the prepared baking sheet and spread it out evenly. Let it cool completely, then break it into small pieces.
Prepare the Panna Cotta:
In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
In a medium saucepan, combine the milk, heavy cream, and sugar. Cook over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
Add the vanilla extract and salted caramel sauce, stirring until well combined.
Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until set.
Assemble and Serve:
Once the panna cotta is set, top each serving with pieces of praline.
Serve chilled and enjoy!
Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
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