Caramel Panna Cotta

Instructions

Prepare the caramel.

Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.

Immediately, divide the caramel into 4 ramekins, each ramekin with a capacity of 4-5 oz (120-150ml).

Rotate the ramekins to coat the bottom and sides with the caramel.

Prepare the panna cotta.

Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.

In a medium saucepan bring the cream, milk, sugar, salt and vanilla to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.

Add gelatin to the milk mixture and stir until the gelatin has completely dissolved.

Divide the panna cotta mixture evenly into the ramekins.

Refrigerate for at least 4 hours or overnight to set.

When ready to serve, Dip each ramekin into a bowl of hot water for about 30 seconds, run a sharp knife around the edges and invert onto a plate.

Garnish with fresh berries and fresh rosemary or mint. Enjoy!

Dessert