I looked for salted caramel panna cotta recipes to experiment with adding brandy.

“Panna cotta is a traditional Italian dessert made from sweetened cream that is set and often unmoulded; it takes 10-15 minutes to prepare and requires a few hours to thicken, can be made a day or two in advance. You can infuse your panna cotta with all sorts of yummy things – mint, lavender, vanilla, espresso. There are a lots of great ideas out there – just google, stare at the images and you will drool.” Then the garnish plenty of ingredients and methods. I opted for an easy way: sprinkles colourful sprinkles on top.

“Salted caramel is a confection made by heating sugar to create a rich brown liquid and adding butter, cream, and sea salt, which enhances its sweetness. It is versatile, used as a sauce for desserts like ice cream and cake, filling for chocolates, flavouring for coffee, and in pastries, with textures ranging from smooth sauce to chewy candy.”

I searched 50 salted caramel recipes, though I can’t make them all at once. My boozy panna cotta is garnish with colourful sprinkles. Let’s cook!!!!

Ingredients

300 ml thickened cream
100 ml skim milk
125 g castor sugar
3 gelatine sheets
1 Tbs brandy (10-15 ml)
1 Tsp vanilla extract
1 Tsp sea salt
salt, if you want more salty (OPT)

Method

Soak the sheets of gelatine in cold water and place in fridge. Let them bloom for 5 -7 minutes. Meantime,  in a medium saucepan, heat thickened cream, milk, and vanilla extract, for about 3–5 minutes over medium heat until hot but not boiling. Remove from heat.

Put the sugar in another saucepan and melt it over medium heat until it becomes a dark amber colour about 8-10 minutes. Do not stir, but swirl saucepan if lumps start forming. Carefully add the warm cream mixture, slowly whisk in the cream (the mixture will bubble vigorously).

Return to low heat. Whisk until the mixture is smooth and the sugar dissolves completely; the caramel may solidify at this point, so keep whisking until it melts again. Add the sea salt and mix. Remove from heat. Squeeze the excess water from the gelatine sheets and add them to the hot caramel cream; whisk the bloomed gelatine until dissolved and completely incorporated.

Now stir brandy into the warm caramel cream to ensure the alcohol flavour doesn’t completely cook off. Strain the mixture through a fine-mesh sieve into cocktail glasses. Refrigerate for at least 4 hours or overnight before serving. Sprinkle with colourful sprinkles and if you like more salt; sprinkle a pinch of salt on top. Serve chilled. Enjoy!!!

Note: From all browsed recipes: For a stronger, deeper caramel flavour, you can also use Cognac in the sauce. Top with homemade caramel-coated hazelnuts (praline). Add a sprinkle of flaky sea salt for a sharper contrast. Serve with crumbled coffee cake or toasted coconut for texture.

When making the caramel, do not stir with a spoon to avoid crystallization. Do not boil the gelatin, as it can weaken the set. Stir in vanilla extract after taking the pot off the heat to prevent the flavour from evaporating. Keep the heat on low to medium and stir frequently to avoid burning or the cream boiling over. If you like, top with fresh fruit, berries, berry sauce, or lemon curd.

https://helenscchin.com/2022/05/03/salted-brandy-caramel-panna-cotta-with-colourful-sprinkles/

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