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Caramel Macchiato Panna Cotta

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Caramel Macchiato Panna Cotta
2008-07-25 Desserts
5 83

A creamy custard dessert flavored with caramel, vanilla and espresso--an elegant make-ahead dessert perfect for company.

  • Servings: 4


1½ cups Heavy Cream
¾ cup Caramel Sauce
1 tsp Vanilla, or 3" long piece of vanilla bean, slit lengthwise
½ cup Whole Milk
1½ tsp Gelatin
½ Pinch Salt
1½ tsp Espresso Powder
2 oz Hazelnut or Peanut Brittle, crushed
4 cups Cold Water


Combine cream and 1/2 cup caramel sauce in a medium sized bowl. With paring knife, scrape vanilla seeds into cream and place pod in cream mixture along with seeds; set mixture aside. Pour milk into medium saucepan, sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of three ice cube trays into large bowl and add cold water. Set four wine glasses or 4 ounce ramekins on baking sheet. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on an instant read thermometer, about 1 1/2 minutes. Take off heat, add salt and espresso powder, stir until dissolved, about 1 minute. Stirring constantly, slowly pour cream mixture into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure plastic does not mar surface of cream. Refrigerate until just set (mixture should wobble when shaken gently), 4 hours. Serve panna cotta in wine glasses or unmold from ramekins and serve immediately.

Unmold by setting ramekin into wide mouth bowl filled half way with boiling water. Count to three. With a moistened finger, press lightly around the periphery of cream to loosen edges. Dip ramekin back into water for another three count. Invert ramekin over your palm and loosen cream by cupping your fingers between the cream and the edges of ramekin. Gently lower cream onto plate. Spoon 1 tablespoon caramel on top of each panna cotta and top with 1/2 ounce brittle.