Caramel - panna cotta

Caramel - panna cotta

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Panna cotta

Colour topping

Quantity Ingredient
95g sugar
pinch sea salt
45g unsalted butter
70ml cream
hazelnuts, coarsely crushed
edible gold dust, for decorating

Method

  1. To make the base, follow the recipe for panna cotta.
  2. To make the colour topping, melt 75 g of the sugar in a heavy-based saucepan over medium–high heat.
  3. When the sugar begins to colour, add the salt and butter, and stir to combine. Remove from the heat and stir in the cream. Refrigerate until needed. Line a tray with baking paper. Melt the remaining sugar in a small heavy-based saucepan over medium–high heat.
  4. When the sugar begins to colour, add the hazelnuts. Stir, then pour the mixture out onto the prepared tray. Set aside to cool then crush into small pieces. Sprinkle with a little gold dust.
  5. Spread the caramel on the upper part of the panna cotta and sprinkle with the caramelised hazelnuts and sea salt.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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