Salted Caramel Panna Cotta


Terrace Inn & 1911 Restaurant
Bay View, Michigan
(Serves 8)

INGREDIENTS:
Milk Chocolate Ganache:
8 Oz. Heavy Cream
8 Oz. Milk Chocolate Chips

Salted Caramel Sauce:
1 Cup Heavy Cream1 Cup Sugar
1 Tsp. Himalayan Sea Salt

Panna Cotta:
¾ Cup plus 1 Cup Whole Milk
1 ½ Tbsp. Powdered Gelatin
2 Cups Heavy Cream

Garnishes:
Carmel Peanut Popcorn
Whipped Cream
Cocoa Nibs
Mint Leaf

DIRECTIONS:
Ganache:
Heat the heavy cream in a saucepan over medium-high heat. Once simmering, add chocolate chips and whisk until the chocolate is completely melted. Evenly distribute the ganache into eight double rocks glasses. Put in the refrigerator and allow to cool.

Salted Caramel Sauce:
Heat the heavy cream in a saucepan over medium-high heat. Put the sugar and sea salt in a separate pan and heat over medium-high heat until it turns a caramel color. Slowly add the hot cream to the caramel sauce while whisking. Let cool.

Panna Cotta:
Pour ¾ cup of milk in a bowl. Sprinkle the powdered gelatin over the milk and whisk together. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salted caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache.

Place in the refrigerator for 3 hours or up to 5 days.When the Panna Cotta is chilled and set, garnish with whipped cream, caramel peanut popcorn, cocoa nibs, and a mint leaf. Enjoy!