Panna Cotta
Drizzle a caramel sauce over this popular Italian dessert and serve with fresh raspberries. Recipe by Chef James Martin of Gilardi's Ristorante.
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Cooking tools:
- Ramekin
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- ¾ cup plus 1 cup milk, divided
- 1 tablespoon powdered gelatin
- 2 cups heavy cream
- Caramel sauce (see recipe below)
- 1 cup heavy cream
- 1 cup sugar
- 2 teaspoons Himalayan Pink Salt
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