Panna cotta with caramel
For the caramel
4 tbsp of sugar
2 tbsp of water
For the panna cotta
500 ml whipping cream
4.06 oz sugar
4 gelatin sheet
half stick of vanilla
Soak the gelatin in a bowl of cold water for 10 minutes.
In the meantime, butterfly the vanilla bean using a pairing knife. Use the blade of the knife to remove the seeds.
Place the cream, sugar and vanilla seeds in a saucepan and bring to a boil while stirring with a whisk.
After the cream has come to a boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin sheets, drained and squeezed. Stir to allow the gelatin to melt into the cream.
Pour the mixture into small panna cotta molds. If you prefer, you can first transfer the mixture into a pitcher to make the process easier. Then, place the molds in the fridge for at least 3 hours.
Just before serving, prepare the caramel:
Pour the sugar and 1 tbsp water in a saucepan and place it over medium heat. Bring to a boil, but do not stir. Once the caramel has browned to the desired color, add the remaining tbsp of water. Let boil for a minute, shaking the saucepan so that the caramel mixes together well and takes on a nice, creamy consistency.
Remove the panna cotta from the fridge and demold it by placing the molds in a pot of hot water for a second. Remove the panna cotta from the mold and place on a plate.
Garnish the panna cotta with the caramel and serve immediately.
If you want to make a low-fat panna cotta, try substituting half of the cream with an equal amount of milk, baring in mind that the consistency and flavor of the dessert will be slightly different.