Description
Silky caramel cream cups with a delicate gelatin set and crisp maple-toasted pecan garnish.
Ingredients
Scale
- 1/2 cup (120 ml) whole milk, cold
- 2 1/4 tsp (7 g) unflavored powdered gelatin
- 1 1/4 cups (250 g) granulated sugar
- 2 1/2 cups (600 ml) heavy cream, warm
- 2 tbsp (28 g) unsalted butter
- 3/4 tsp fine salt
- 1 tsp vanilla extract
- 3/4 cup (180 g) full-fat plain Greek yogurt, room temperature
- 1 cup (113 g) pecan halves
- 2 tbsp (30 ml) pure maple syrup
- 1/4 tsp flaky sea salt
Instructions
- Arrange eight straight-sided 6-ounce (180 ml) glasses on a rimmed tray.
- Sprinkle gelatin evenly over cold milk and bloom for 10 minutes.
- Warm the cream until steaming. Cook granulated sugar in a light saucepan over medium heat, swirling as it melts, until deep amber.
- Remove from heat and slowly whisk in warm cream. Add butter and fine salt, returning to low heat only until smooth.
- Remove from heat. Stir in bloomed gelatin and vanilla until fully dissolved, then strain.
- Temper yogurt with a little warm caramel cream, then whisk it into the remaining base.
- Divide among the glasses. Chill uncovered until cool, cover, and refrigerate for at least 6 hours.
- Toast pecans in a dry skillet. Add maple syrup and cook until glossy, then spread on parchment and cool.
- Top each panna cotta with maple pecans and a pinch of flaky salt immediately before serving.
Notes
Bloom gelatin in cold milk, never boil after adding gelatin, and keep the maple pecans separate until serving.