Panna Cotta al Caramello

Instructions

1. 1

   Sprinkle gelatin over 3 tablespoons cold water in a small bowl. Let bloom for 5 minutes until it swells into a spongy mass.

2. 2

   Heat cream, milk, and sugar in a saucepan over medium heat, stirring, until the sugar dissolves and the mixture just begins to steam — do not boil. Remove from heat, add the bloomed gelatin and vanilla, and stir until fully dissolved.

3. 3

   Strain through a fine sieve into a pitcher. Pour into 6 lightly oiled ramekins or glasses. Refrigerate at least 4 hours until set and wobbling like gelatin when shaken.

4. 4

   Make the salted caramel: cook sugar in a dry saucepan over medium-high heat until deep amber. Carefully add warm cream (it will bubble violently) and stir until smooth. Swirl in butter and sea salt. Cool.

5. 5

   To serve, dip the ramekins in hot water for 5 seconds, run a knife around the edge, and invert onto plates. Or serve directly in glasses with the salted caramel poured over.