Caramel panna cotta

Total time: 4hr 40m
Preparation Time: 40m

For 4 Stück

Nutritional Information

Contains 519 Kcal, 4g Protein, 33g Carbohydrates, 40g Fat


  • 3 tbsp. sugar
  • 3 tbsp. Water
  • 3 dl full cream
  • 3 leaves gelatine, ca. 5 Min. in kaltem Wasser eingelegt, abgetropft
  • 2 dl single cream
  • 1.5 dl white port
  • 4 figs, halbiert


  • Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a hazel brown caramel has formed. Remove the pan from the heat, allow to cool a little.
  • Pour in the cream and reduce over a medium heat to approx. 400 ml, remove the pan from the hob. Stir the gelatine in to the hot liquid, pour through the sieve into a measuring jug, pour into the prepared moulds, leave to cool. Cover and leave to set in the refrigerator for approx. 4 hours.
  • Bring the port and sugar to the boil and reduce the heat. Place the figs in the liquid, cut side down, and simmer for approx. 5 mins. Remove the figs and reduce the liquid to a syrupy consistency.

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