Panna Cotta with Caramel Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the gelatine in cold water. Meanwhile, slowly bring the cream with the scraped out vanilla pulp, vanilla pod and 50 g sugar to the boil over a low heat. Let simmer for about 15 minutes.
Take the pot off the stove and remove the pod. Dissolve the soaked gelatin completely in the cream while stirring.
Pour the cream into small molds and leave to set in the refrigerator for at least 4 hours.
Simmer the remaining sugar with the water in a saucepan over low heat until a brown caramel sauce is formed. Pour this over the fallen panna cotta.
Tip: it tastes even better with brown sugar and of course caramel syrup is also possible.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.