Description
This decadent Panna Cotta with Salted Caramel and Toffee Pretzels combines a silky, creamy Italian dessert with rich homemade salted caramel and crunchy toffee-coated pretzels. The panna cotta is gently set with gelatin and infused with vanilla, while the salted caramel adds a luscious, buttery-sweet note. The toffee pretzels provide a delightful texture contrast, making this dessert an irresistible treat for special occasions or indulgent evenings.
Ingredients
Scale
Panna Cotta
- 1 1/2 Tablespoons Cold Water
- 2 teaspoons Unflavored Gelatin
- 2 cups Heavy Cream
- 1/4 cup Sugar
- 2 teaspoons Vanilla Bean Paste or Extract
Salted Caramel
- 4 Tablespoons Salted Butter
- 1 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
Toffee Pretzels
- 2 cups Mini Pretzels
- 2 Tablespoons Butter
- 1/4 cup Brown Sugar (packed)
- 2 Tablespoons Corn Syrup
Instructions
- Soften Gelatin: Sprinkle the unflavored gelatin over 1 1/2 tablespoons of cold water and let it sit for 1 minute to bloom. To ensure full dissolution, gently heat the mixture over low heat until the gelatin completely dissolves.
- Prepare Panna Cotta Base: In a large saucepan, combine 2 cups heavy cream and 1/4 cup sugar. Bring to a boil over medium-high heat, whisking often to prevent sticking. Once boiling, remove from heat and whisk in the softened gelatin mixture and 2 teaspoons vanilla bean paste or extract until fully combined.
- Set Panna Cotta: Divide the cream mixture evenly into four dessert glasses or ramekins (about 1/2 cup each). Allow the glasses to come to room temperature before covering to prevent condensation and watery texture. Once cooled, cover and refrigerate for at least 4 hours to set properly.
- Make Salted Caramel: Heat a heavy-bottom saucepan over medium heat and add 4 tablespoons salted butter, 1 cup packed brown sugar, and 1/2 cup heavy cream. Stir continuously with a whisk as the mixture melts and comes to a gentle boil. Let it bubble for 2-3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Cool the caramel in the pan for 5 minutes, then transfer to a jar and refrigerate to thicken.
- Prepare Toffee Pretzels: In a heavy-bottom pan over medium heat, melt 2 tablespoons butter, then add 1/4 cup packed brown sugar and 2 tablespoons corn syrup. Bring the mix to a boil and cook for 5 minutes. Remove from heat, spread 2 cups mini pretzels evenly on a baking sheet, and drizzle the toffee over them. Bake at 250°F (120°C) for about 15 minutes. Remove from oven and let cool and firm up. Once hardened, break into pieces for topping.
- Serve: To serve, spoon the chilled salted caramel over the set panna cotta and sprinkle generously with the toffee pretzel pieces. Enjoy this combination of creamy, sweet, and crunchy textures.
Notes
- Allow the panna cotta mixture to reach room temperature before refrigerating to prevent condensation and watery texture.
- The salted caramel thickens as it chills, so don’t be alarmed if it seems runny when warm.
- Store leftover toffee pretzels in an airtight container to maintain their crunch.
- This recipe requires at least 4 hours of chilling, preferably overnight, for best results.
