Salted caramel: 

1. Place the sugar in
a small thick-bottomed pan and allow to melt on a medium heat.  

2. Once melted, add
the butter and cream (be careful as it will bubble and splatter)

3. Add ¼ tsp salt or
more depending on your taste.

Panna cotta:

1. Place the gelatine
leaves in cold water to soften

2. Heat the cream,
milk and sugar until the mixture comes to a boil and the sugar has dissolved

3. Turn off the heat,
add the finely chopped chocolate and allow to sit for 2 minutes

4. After 2 minutes, stir
gently until the chocolate is melted and mixture is homogenous 

5. Squeeze the excess
water from the soaked gelatine and stir it into to the cream and chocolate
until dissolved

Assembly and serving:

6. Place 2 teaspoons
of salted caramel at the bottom of a small jar

7. Slowly pour in the
panna cotta mixture and allow to set for at least 4 hours in the fridge

8. When ready to
serve, dollop a tablespoon of whipped cream on the panna cotta and top with
salted caramel popcorn (To make your own salted caramel popcorn, pop some
popcorn kernels in a large covered pot and toss a handful in the salted
caramel).

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