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Two glasses of panna cotta with brown cheese caramel on a pale café table

Recipe

Panna cotta with brown cheese caramel

A dessert you make the day before. The panna cotta is mild and cold, and the caramel gets a sweet, slightly salty taste from our Bronost. It is on our list of desserts for parties.

Serves
4 people
Time
30 minutes, plus at least 4 hours in the fridge

Ingredients

Panna cotta

  • 3 gelatine leaves
  • 4 dl double cream
  • 1 dl milk
  • 50 g sugar
  • 1 vanilla pod

Brown cheese caramel

  • 1 dl sugar
  • 1 dl double cream
  • 25 g butter
  • 50 g Bronost, grated

Method

  1. Soak the gelatine in cold water for 5 minutes.
  2. Split the vanilla pod lengthways and scrape out the seeds. Bring the cream, milk, sugar, pod and seeds to the boil, then take the pan off the heat.
  3. Remove the pod. Squeeze the water out of the gelatine and stir it in until it has dissolved.
  4. Pour the mixture into four glasses and chill for at least 4 hours.
  5. Make the caramel: melt the sugar in a pan until golden, then stir in the cream. It will bubble hard. Let it boil until smooth, then stir in the butter and Bronost until melted.
  6. Let the caramel cool a little and pour it over the panna cotta just before serving.

Tip

The caramel thickens as it cools. If it gets too stiff, warm it gently again.

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Panna cotta with brown cheese caramel | Lega Ysteri og Bakeri