Caramel Panna Cotta

Method

Yield: 12 x 70mm silicon half spheres

Panna Cotta

240g Barker’s Professional Dulce De Leche Milk Caramel
100g cream
2g vanilla paste
4 gelatine leaves
270g semi-whipped cream

Hydrate the gelatine.

Bring the cream and vanilla to the boil. Remove from the heat and dissolve the hydrated gelatine into this.

Stir in the Barker’s Professional Dulce De Leche Milk Caramel and allow the mixture to cool down slightly before folding in the semi-whipped cream.

Pipe the mixture into silicon moulds and top with the chocolate sponge discs. Allow the panna cotta to freeze firm before removing from the moulds.

Chocolate Sponge 

3 eggs
110g caster sugar
65g soft flour
20g cocoa powder

Warm the eggs and sugar to 23°C and whisk together until a stable sabayon is achieved.

Fold in the sieved flour and cocoa.

Spread onto a prepared slice tray (30cm x 21cm) and bake at 200°C for 6-8 minutes.

Cut 12 x 50mm discs of sponge.

Pipe some Barker’s Professional Dulce De Leche Milk Caramel on top of each disk and then invert these onto the piped panna cotta.

Dark Rum Punching Syrup

100g sugar syrup
60g dark rum

Mix together the rum and the syrup. Then punch the discs of chocolate sponge with this once they have been placed into the top of the piped panna cotta in the moulds.

Spiced Sable Biscuit

150g plain flour
50g icing sugar
2g ground cinnamon
1g ground ginger
100g salted butter
1g egg yolk

Sieve the dry ingredients together and rub in the butter.

Add the yolk to bind together.

Then wrap and chill in the refrigerator, before rolling and cutting into 12 x 75mm fluted discs.

Bake at 180°C.

Salted Caramel Glacage

385g granulated sugar
325g cream
325g water
28g cornflour
3g flaked sea salt
14g powdered gelatine
40g cold water
270g white chocolate

Hydrate the gelatine with 40g of cold water.

Make a caramel with the sugar hydrated with some water.

Add the hot cream and cook out until the caramel is dissolved into the cream.

Make a slurry with the water, salt and the cornflour. Add to the above and cook out.

Remove from the heat and add the hydrated gelatine to dissolve.

Pour over the chocolate and blend until smooth.

Using the glacage at 20°C, pour over the panna cotta. Set on a cooling rack to drain the excess.

Allow the glacage to set before removing the panna cotta and placing onto the baked sable bases.

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