Panna cotta caramel

Classic panna cotta works best with Suboro.

Preparation 15 min, chilling 4 hours, total approximately 4 hours 15 min. Serves 4.

Why it works

Panna cotta is the perfect blank canvas. Suboro Vanilla is smooth and classic, Suboro Sea Salt adds depth and balance, while Suboro Yuzu brings freshness and brightness.

What you need:

• 400 ml whipping cream

• 100 ml milk

• 60 g sugar

• 1 tsp vanilla extract

• 3 sheets of gelatine

• Suboro Vanilla, Suboro Sea Salt or Suboro Yuzu

• Optional: fresh fruit

Method:

1. Soak the gelatine sheets in cold water for 5 minutes.

2. Heat the cream, milk, sugar and vanilla until just below boiling point.

3. Remove from the heat, squeeze out the gelatine and stir it into the warm mixture until dissolved.

4. Pour into 4 lightly greased ramekins and leave to set in the fridge for at least 4 hours.

5. Turn the panna cotta out onto a plate (dip the ramekins briefly in warm water if needed) and finish with Suboro. Fresh fruit pairs particularly well with the Yuzu version.