Panna Cotta with Salted Honey Caramel

Caramel:

  • 1/2 cup honey
  • 1 tablespoon butter
  • 1/4 cup heavy cream

Panna Cotta:

  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 1/4 cup heavy whipping cream
  • 1/2 cup honey
  • 8oz mascarpone (room temp)
  • 1 vanilla bean
  • Toblerone chocolate for garnish

In a small sauce pan heat honey over very low heat. Cook until bubbling and color turns darker amber, approximately 5 to 6 minutes. Pull off heat and whisk in butter. Return to low heat and slowly add the cream. Cook until thickened, another 2 -3 minutes. Let cool for 5 to 7 minutes and pour into bottom of martini glass. Refrigerate.

Place water in a small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.

Scrape seedsĀ out of vanilla bean. Place cream, honey, vanilla bean & seeds in a heavy medium sauce pan. Bring to medium high heat then let simmer until 5 minutes. Remove vanilla bean and remove pan from heat, add the gelatin and whisk until dissolved. Whisk in the mascarpone cheese until everything is blended smoothly.

Ladle into martini glasses topping the caramel. Refrigerate 4 hours. Garnish with chopped Toblerone chocolate.