Dulce de Leche Panna Cotta
A two-toned panna cotta layering a dulce de leche mixture with a vanilla cream, set on a slant for a striking presentation.
Ingredients
| 1 cup (240 ml) | whole milk | |
| 2 tsp | 10 ml | unflavoured powdered gelatin |
| 3 cups (720 ml) | whipping cream | |
| 1/3 cup | 80 ml | sugar (can substitute with honey) |
| 1 pinch | salt | |
| 1 tsp | 5 ml | vanilla essence |
| 1 cup | 240 ml | dulce de leche |
Instructions
(Recipe Adapted from here)
- Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk.
- Let stand for 5 minutes to soften the gelatin.
- Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes, stirring in between.
- Next, add the cream, sugar (honey), and pinch of salt.
- Making sure the mixture doesnāt boil, continue to heat and stir occasionally until the sugar have dissolved, 5-7 minutes.
- Take out 2 1/2 cups of the liquid and place in a medium bowl. Stir the vanilla essence into this mixture and set aside.
- Add dulce de leche to the remaining liquid and heat over low heat, stirring constantly until combined.
- Remove from heat, allow it to cool to lukewarm.
- To assemble the Panna Cotta in a slanting effect, place the glasses in a slanting position with the help of an egg carton / ice tray / dessert bowls / cake dish; then pour the dulce de Leche mix into glasses until half full. Allow to chill in slanting position until set. Then pour the vanilla mix and chill again.
- Refrigerate at least 4-6 hours before serving.