Serves 8. Best paired with Mia Dolcea Moscato d’Asti. Recipe by Chef James Martin of Gilardi's Ristorante. From our April 2016 Cooking Class.
Ingredients for the Panna Cotta
¾ cup plus 1 cup milk, divided
1 tablespoon powdered gelatin
2 cups heavy cream
Caramel sauce (see recipe below)
To Prepare Panna Cotta
Pour ¾ cup milk in a bowl. Sprinkle gelatin over the top. Heat remaining 1 cup milk and heavy cream in a saucepan and bring to a light simmer. Pour the mixture into the gelatin mixture. Whisk in caramel sauce. Pour into fluted ramekins. Refrigerate and allow 2 hours to set.
Ingredients for Caramel Sauce
1 cup heavy cream
1 cup sugar
2 teaspoons Himalayan Pink Salt
To Prepare Caramel Sauce
Boil cream in a saucepan. In a separate pan, heat sugar and salt 6 to 10 minutes until the mixture turns a caramel color. Slowly add the cream to the sugar mixture, whisking continuously. Allow to cool before using in the panna cotta.