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Caramelicious Vanilla beans Panna Cotta



  • 3 gelatine leaves

  • 200ml milk

  • 300ml cream

  • 25g caster sugar

  • 1 vanilla bean


Caramel: 1 jar of 200g Caramelicious Salted caramel 


- Soak the gelatine in a bit of cold water until soft


- Spilt the vanilla bean lengthways and scrape the seeds.

- Place the milk, cream, sugar, vanilla bean and seeds in a saucepan and bring it to a boil over a medium heat.


- Discard the vanilla bean from the mixture.

- Squeeze excess of water from the gelatine leaves then add to the pan.

- Remove from the heat.

- Stir in the gelatine until completely dissolved.

- Poor in glasses  (Fill 2/3 of each glass)

- Leave to set in the fridge for 2 hours.


*Just before serving, fill a pipping bag with Caramelicious caramel and drizzle on top of the Panna Cotta.

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