Salty Pecan Caramel Panna Cotta

Salty, Sweet, Creamy And Crunchy!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 4-5 hours

2 cups heavy cream
1 cup milk
1 packet gelatin
3/4 cup sugar
1 vanilla bean pulp
whipped cream
basil leaves, garnish

Cooking Tools
2 medium saucepans
Dessert bowl 


Pour cream, sugar and vanilla bean pulp into a saucepan and cook on simmer until sugar has dissolved. In a bowl, dissolve gelatin in 1 cup milk.  Place milk and gelatin in with the heated cream and stir, and take off heat.  Pour into dessert bowl and let come to room temperature before chilling in the refrigerator for 4-5 hours.  Before serving make the Salty Pecan Caramel Sauce (recipe below).  Let caramel come to room temperature before topping the Panna Cotta.  Dollop with whipped cream and garnish with basil leaf.

Serves 4

Salty Pecan Caramel Sauce
1 1/4 cup sugar
1/4 cup water
1/2 cup cream
3/4 cup chopped pecans
1 tsp salt


In a deep saucepan over low heat, add sugar and water and cook until sugar turns a copper color. (approx. 20 minutes) With caution, add cream and whisk until smooth.  Add in chopped pecans and salt and stir.  Set aside to cool. Sauce with thicken upon standing.

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