• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 30 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Panna Cotta:
  • 300g Anchor UHT Full Cream Milk
  • 160g Sugar
  • 10g Gelatine
  • 50g Cold Water
  • 700g Anchor UHT Whipping Cream
  • Salty Caramel Sauce:
  • 200g Sugar
  • 60g Water
  • 55g Anchor Salted Butter
  • 120g Anchor UHT Whipping Cream
  • 1/2 tsp Sea Salt


    For the Panna Cotta:
  1. Soak gelatine with cold water(about 10 minutes). Set aside.
  2. In a sauce pan, bring milk and sugar together and boil.
  3. Remove from the heat and add in soaked gelatine.
  4. Lastly, mix in cold cream.
  5. Pour the mixture into glasses and keep in the fridge to set.
  6. For the Salty Caramel Sauce:
  7. In a medium sauce pan, cook sugar and water together at medium heat until reach desire caramel colour.
  8. Immediately stir in butter to stop the caramelization.
  9. Remove from the heat and slowly add in cream.
  10. Last, stir in sea salt.
  11. Cold down the sauce to room temperature.
  12. When the panna cotta is set, pour the sauce on top. Serve chill.

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