Vegetarian Caramel Panna Cotta with Salted Peanut Brittle - a rich and elegant dessert for entertaining, simple and easy to prepare. It can also be made in advance and served when ready. Combine together this caramel silky, smooth and sweet Panna Cotta with salted peanut brittle, for a dessert that can not be forgotten in a hurry.
We love Panna Cotta and we have obsession anything with Caramel flavours. In May 2010 I prepared panna cotta for the first time -Vegetarian Mango Panna Cotta , which turned out delicious.
I used agar agar to set this panna cotta recipe, also used in making this easy and quick homemade vegan jelly recipe too!
While I was preparing Paneer and Vegetable Makhni Dum Biryani we were left with almost 200-250ml cream, now gone into making this treat.
More Caramel Flavoured Recipes-> Gilded Chocolate & Caramel Malteseres Ombre Cake | Creamy Caramel Phirni | Caramel Badam Peda | Caramel Rava Badam Ladoo
📖 Recipe
Vegetarian Caramel Panna Cotta
Ingredients
Caramel Panna Cotta
- 240 millilitres double cream
- 240 millilitres whole milk
- 2 teaspoons agar agar powder
- 50 grams coconut sugar
- 4 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Salted Peanut Brittle
- 250 grams caster sugar
- 250 grams salted peanuts
- ½ teaspoon oil for greasing
Instructions
Caramel Panna Cotta
- In a saucepan, combine half of the milk with the coconut sugar and whisk until the sugar has dissolved.
- Place the pan over medium heat and cook for 4 to 5 minutes, stirring occasionally, until the mixture develops a light caramel flavour. Do not allow it to burn.
- Add the remaining milk, agar agar powder, double cream and maple syrup or honey.
- Whisk well and gently simmer for 3 to 5 minutes, stirring frequently. Do not let the mixture boil.
- Remove from the heat and leave to cool for 5 to 7 minutes.
- Stir in the vanilla extract.
- Divide the mixture evenly between 8 ramekins or serving glasses.
- Refrigerate for at least 3 hours, or until fully set.
Salted Peanut Brittle
- Lightly grease a baking tray or line it with baking parchment.
- Place the caster sugar and 100 millilitres of water into a non-stick saucepan.
- Heat gently until the sugar dissolves, then bring to the boil.
- Continue boiling for about 10 minutes, or until the syrup turns a deep amber caramel colour.
- Remove the pan from the heat immediately and stir in the salted peanuts.
- Quickly pour the mixture onto the prepared tray and spread into a thin layer.
- Leave to cool completely until hard, then break into small shards.
- Just before serving, top each panna cotta with pieces of peanut brittle.
Notes
- Coconut sugar gives the panna cotta a naturally rich caramel flavour. Light muscovado sugar or caster sugar can be used instead.
- For a different flavour, replace the peanuts with cashews, walnuts or macadamia nuts.
- Add the brittle just before serving to keep it crisp.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sasmita says
Love those props and the brittles on top 👌👌
Soniya saluja says
Such a beautiful looking dessert.. I would think twice before eating it! Scumpticous!
jayashree says
This panna cotta looks delicious. Like the addition of brittle with it.
Vanitha says
Wow!! Looks gorgeous and light!! Love the peanut brittle on top; creamy and smooth with a crunch on top!! Lovely 🙂
Mary says
This looks wonderful! I've yet to make panna cotta with agar agar, but I love the idea of a totally vegetarian version!