Serve this dreamy Italian Vegetarian Caramel Panna Cotta with Salted Peanut Brittle dessert to your guests and prepare yourself for many compliments in return, just because you served them this unforgettable dessert which they can swoon over.
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. Then there was a White Chocolate Panna Cotta with Dark Chocolate sauce, very chocolicious.
I used agar agar to set all the above panna cotta recipes, also used in making this easy and quick homemade vegan jelly recipe too!
I always fiddle with authentic recipes and turn those recipes into fusion recipes. Or, if I put it in posh words ‘Modern Twist on the Traditional Recipes’ and I prepared Thandai Panna Cotta with Rose Saffron jelly. and Doodh Poha with Nutella Panna Cotta. They were phenomenal!
While I was preparing Paneer and Vegetable Makhni Dum Biryani we were left with almost 200-250ml cream.
This luscious Caramel Panna Cotta dessert topped with sweet, salty, and nutty crunch was absolutely bang on.
More Caramel Flavoured Recipes-> Gilded Chocolate & Caramel Malteseres Ombre Cake | Creamy Caramel Phirni | Salted Caramel Peda | Caramel Rava Badam Ladoo
These creamy little custards make for the perfect Father’s day or year-round treat.
This dessert is super satisfying and very easy to prepare, the salted peanuts brittle is really easy to make too, making brittle is so much fun and can be made relatively quick with my method below.
The saltiness and sweetness of the brittle absolutely gorgeous with the caramel custard. These mini treats are to die for and see some hands hovering over the second or third, so make extra!
VEGETARIAN CARAMEL PANNA COTTA
ingredients:
240 ml double cream
240ml whole milk
50g coconut Sugar
3-4 tbsp. maple syrup or honey
1 tsp. vanilla Extract
2 tsp. agar-agar powder
250g caster sugar
250g salted peanuts
Oil for brushing
instructions:
How to cook VEGETARIAN CARAMEL PANNA COTTA
In a pan add the half of the milk and coconut sugar.
Whisk it well and let the sugar dissolve properly.
Put the pan on medium heat and allow the mixture to heat up.
Cook for further 4-5 minutes, but do not allow to burn.
Now add remaining milk, agar-agar powder, cream and maple syrup.
Whisk well and let the mixture simmer but do not let it boil.
Keep stirring most of the time.
Let the mixture cool for 5-7 minutes.
Add vanilla extract.
Pour the mixture into ramekins or serving bowl or glasses equally and allow to set in the refrigerate until set.
Meanwhile, make brittle.
Lightly oil a baking sheet or line with baking parchment.
In a non-stick pan add sugar and 100ml water.
Heat the pan gently, and let the sugar dissolve itself.
Once sugar dissolve, gently stir it and bring it to boil.
Then boil about 10 minutes until the syrup reaches to a deep amber-coloured caramel.
Don’t let the caramel go darker or the taste will be bitter.
Remove the pan from the heat and quickly add the salted peanuts to it.
Give it a quick stir and tip the mixture onto a baking sheet.
Spread it quickly into a thin layer with the spoon or spatula and leave it to harden.
Once it hardens break into small pieces.
Once pannacotta is ready, top with salted peanut brittle and serve chilled.
Enjoy.
NOTES:
Did you make this recipe?
These refined Sugar-free Mango, Basil and Cashew Yogurt Popsicles are a great summertime treat, naturally sweetened with Medjool dates, which are homemade and so easy to prepare.
It is a light and delightful treat for anyone. You’ll only need 5 ingredients and 5 minutes of your time. The basil brings out the freshness of the mangoes, and cashew yogurt provides creaminess. Prepare these and impress your friends and family even if you’re not an expert in the kitchen. Great for a kids party or BBQ party.
More Eggless Ice Cream Recipes-> Kesar Pista (Saffron and Pistachio) Ice Cream | Eggless Vanilla Ice Cream | Dulce de Leche Ice Cream | Cookie ‘N’ Cream Ice Cream
Sugar Free Mango, Basil and Cashew Yogurt Popsicle
ingredients:
- 2 cup ripe sweet Mango cubes
- 1/2 cup Plain Full-fat Greek Yogurt
- 1/4 cup Fresh Basil Leaves
- 3-4 Medjool Dates Pitted
- 2 tsp. soaked cashew nuts
instructions:
How to cook Sugar Free Mango, Basil and Cashew Yogurt Popsicle
- Combine mango cubes and basil leaves in a blender and mix until you have a smoothie-like a mix.
- Pour the mango and basil mix in popsicle moulds (I used kulfi moulds) filling it 2/3 of the way, then leave in the freezer for 10-15 minutes. ( Leave few spoons of this mix to top it up later)
- Meanwhile, add yogurt, cashews and dates in a blender and blend till you have a smoothie-like a mix.
- Spoon the yogurt mixture and once again leave it in the freezer for 10 minutes. Now finish it off with the second layer of fruit.
- Pop in the wooden stick and freeze for at least four hours, or overnight.
- To remove the popsicles from the mould, run lukewarm water on the outside of them and remove it easily.
- Enjoy!
NOTES:
Again if you don’t want to use dates use any of these above.
Cashew adds good fat and bulks up a bit of protein in these popsicles, but again if you are not happy you can omit the cashews.
