I was spoiled with a giant tub of the finest dulce de leche in Argentina last year. I brought it back and have been umming and ahhing about what to make with this deliciousness. I had my sexy Spanish speaking friends over for dinner one night and it seemed fitting I break out the dulce de leche. Panna cotta is one of our favourite dinner party desserts and so a combination of the two was born. And what a combo!
The dulce de leche has a rich sweetness and gives an incredible layer of caramel flavour. The smell of it melting into the warm cream is enough to make you want to drink it straight out of the pot. I had several
ladles teaspoons just to make sure i’d added enough. You can pair it with a different topping depending on what fruit is in season. A tart raspberry coulis and a crunchy crumble would also work beautifully. You can even buy some almond biscotti and break it up over the panna cottas before serving for some texture.
Dulce de leche panna cotta
- 750ml cream
- 250g dulce de leche
- 1 tsp vanilla paste
- 4 sheets gelatine
- pomegranate rubies
Place cream and vanilla in a small pot and heat. Once warm add the dulce de leche and stir until combined and the cream is hot.
Soak the gelatine leaves in very cold or ice water. Squeeze out the residual water when they are soft and add the leaves to the pot off the heat.
Whisk the gelatine into the cream mixture until completely dissolved.
Strain the cream mixture though a fine sieve for a perfectly silky texture.
Pour into little ramekins or glasses and place in the fridge to set. (at least 4 hours)
Top with pomegranate rubies just before serving. Granadillas and raspberries also work beautifully with this panna cotta.