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Salted Caramel Panacotta

INGREDIENTS:
For the panacotta:
- 400ml (1 can) coconut cream
- 1 Tbsp loose rooibos tea/ 4 teabags
- 1 Tbsp salted caramel - see previous recipe (or replace with 1-2 Tbsp honey)
- 1 ½ tsp gelatine powder – we used Sally-Anne Creed
- ½ tsp vanilla paste/ 1 tsp vanilla extract
- pinch of salt
For the almond sprinkle:
- ¼ cup almonds, chopped up
- 2 Tbsp butter
- 2 Tbsp honey
- generous pinch of salt
DIRECTIONS:
- In a saucepan heat the coconut cream and rooibos tea until just gently steaming. Stir, and leave off the heat for 1 hour, for the flavour to infuse.
- Strain with a fine sieve and pour back into the saucepan.
- Sprinkle the gelatine onto the surface of the coconut cream and stir in. Allow to bloom for 5 minutes.
- Stir in the caramel and vanilla, and heat on a medium heat, stirring, for 5-8 minutes, until the gelatine has completely dissolved. It should not boil. (If you have a thermometer, around 50C/ 125F is around the right temperature to aim for.)
- Pour into glasses or small bowls and allow to cool before placing in the fridge for 4 hours or overnight.
- To make the almond sprinkle, toast the chopped nuts in a dry pan on medium heat, shaking the pan regularly and watching so they don’t burn.
- Pour nuts into a small bowl and then use the hot pan to melt the butter, honey and salt.
- Pour over the almonds and stir. Sprinkle over the panacotta when serving.
Recipe development & photography by Candice from @thesocialpostSA

