Salted Caramel Panna Cotta
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Recipe from the dessert demo at the Benvenuto with Chef Jesus!
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Recipe | Salted Caramel Panna Cotta
Ingredients:
80g Honey
80g Maple Syrup
80g Light Brown Sugar
1 Vanilla Bean - split & scraped
1 Tonka Bean - grated
1 Cinnamon Stick - toasted
500g Heavy Cream
5g Salt
6 each Silver Gelatin Sheets - bloomed
OR 2 tsp. Powdered Gelatin
1 tsp. Vanilla Paste
500g Whole Milk
Instructions:
Bloom Gelatin in water, in a bowl and set aside.
Caramelize Maple Syrup, Honey, Sugar, and Vanilla Bean, grated Tonka Bean, and Cinnamon Stick until smoking.
Deglaze with Heavy Cream, adding a little at a time, allowing the mixture to smoke up and then stir before adding more. Add the rest of the Cream and bring the mixture to a simmer, ensuring all the Caramel is dissolved into the Cream.
Whisk in the bloomed Gelatin, Salt, and Vanilla Paste. Remove from heat and stir in Milk.
* Can allow infusion to sit for a few hours, or overnight, before proceeding with the recipe for a stronger flavor.Pour into serving vessels and carefully place in refrigerator. Allow 3-4 hours to fully set. Depending on thickness it may need longer.
Recipe | Brown Butter Oat Streusel
Ingredients:
1 ¼ cup Browned Butter (300g)
1 ¼ cups Brown Sugar (250g)
3 ½ cups Old Fashioned Rolled Oats (300g)
2 ½ cups All Purpose Flour (300g)
1 tsp Salt (5g)
Instructions:
Combine Brown Sugar, Oats, Flour, and Salt in a medium bowl (or mixer) and stir until combined.
Add Browned Butter & mix until evenly combined and beginning to clump.
Lay out on a parchment lined sheet pan and chill until firm.
Optional Additions:
Fruit Compote
Apple Butter Cake (bite sized pieces)
Cream Cheese Whipped Cream
Note you can add anything you think would be delicious!
