Baking ‘FEVER’-ishly — chocolate panna cotta and salted caramel jars

2019-07-24 06:00
PHOTO: food24

PHOTO: food24

Multimedia   ·   User Galleries   ·   News in Pictures Send us your pictures  ·  Send us your stories


• 250 ml cream

• 50 ml milk

• 50 g good quality dark chocolate, finely chopped

• 25 g sugar

• 1,5 leaves gelatine

• Salted caramel popcorn (optional)


• 50 g sugar

• 10 g butter

• 3 Tbs cream

• 1/4 tsp salt

METHOD (35 minutes plus chilling time)

Salted caramel:

1. Place the sugar in a small, thick-bottomed pan and allow to melt on a medium heat.

2. Once melted, add the butter and cream (be careful as it will bubble and splatter).

3. Add salt to taste.

Panna cotta:

1. Place the gelatine leaves in cold water to soften.

2. Heat the cream, milk and sugar until the mixture comes to a boil and the sugar has dissolved.

3. Turn off the heat, add the finely chopped chocolate and allow to sit for two minutes

4. After two minutes, stir gently until the chocolate is melted and mixture is homogenous

5. Squeeze out the excess water from the soaked gelatine and stir it into to the cream and chocolate until dissolved

Assembly and serving:

6. Place two teaspoons of salted caramel at the bottom of a small jar.

7. Slowly pour in the panna cotta mixture and allow to set for at least four hours in the fridge.

8. When ready to serve, dollop a tablespoon of whipped cream on the panna cotta and top with salted caramel popcorn.

(To make your own salted caramel popcorn, pop some popcorn kernels in a large covered pot and toss a handful in the salted caramel).

— Recipe courtesy of Kurvin and Vinasha of EverPeckish.


Inside News24

Traffic Alerts
There are new stories on the homepage. Click here to see them.


Create Profile

Creating your profile will enable you to submit photos and stories to get published on News24.

Please provide a username for your profile page:

This username must be unique, cannot be edited and will be used in the URL to your profile page across the entire network.