Banana Bread

Banana Bread

I love this easy recipe for banana bread. And I´m sure you will too!

This easy banana bread recipe is without a doubt the best way to use up those ripe bananas that are still in your fruit bowl and seems no one at home wants to eat them. Spoiler! They will, but in a different way. They just don’t know 🙂

One of the secrets to getting a super fluffy and moist banana bread is using melted butter and Greek yogurt.

How do you know when a banana is ripe? When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.

The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and the more banana flavour it will have! Plus, the butter and the yogurt will help bring out that texture. If you don´t have yogurt, you can use sour cream instead.

It’s time to use those ripe bananas!

How to Make this Easy Recipe for Banana Bread

  1. Preheat the oven to 180 º (356°F).
  2. Heat 115 grams of butter in the microwave for 45 seconds. It is important that it melts but not burns. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into pieces (3 or 4), it melts faster.
  3. Put the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas. 
  4. Add to your mashed banana mixer two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract. Continue stirring with a fork until everything is mixed. You can use an electric whisk at low speed if desired. Set aside.
  5. In a separate bowl add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a wire whisk until everything is well combined.
  6. Add the dry ingredients to the wet ingredients and mix together with a spatula until well combined. You will notice the batter getting brownie and more solid.
  7. Prepare the 25 cm. rectangular pan by first spreading butter and then sprinkling flour on top of the butter. This will help you unmold the bread later.
  8. Pour the batter into the pan and bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have a delicious banana bread!

If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.

banana-bread-easy-recipe

Easy Recipe for Banana Bread

This easy recipe for banana bread is without a doubt the best way to use up those ripe bananas that are still in your fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10 pieces

Ingredients
  

  • ½ cup butter ( 115 grams )
  • 3 ripe bananas
  • 2 eggs ( Large )
  • ½ plain Greek yogurt ( 75 grams )
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups flour ( 270 grams )
  • 1 teaspoon baking soda ( 6 grams )
  • 1 teaspoon baking powder ( 6 grams )
  • 1 pinch of salt
  • 1 teaspoon cinnamon powder

Instructions
 

  • Preheat the oven to 180º (356°F).
  • Heat 115 grams of butter in the microwave for 45 seconds.
  • Put the melted butter in a bowl and add three ripe bananas. Mix all together with a fork.
  • Add the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
  • In a separate bowl add the dry ingredients. Stir with a wire whisk until everything is well combined.
  • Add the dry ingredients to the wet ingredients and stir with a spatula until well blended.
  • Prepare the 25 cm. baking pan by first spreading butter and then sprinkling flour on top of the butter.
  • our the batter into the pan and bake for 50 minutes.
  • When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have a delicious banana bread!
KEYWORDS banana bread
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Tiramisu

Tiramisu

The origins of the recipe for tiramisu, one of the most famous and international Italian desserts, are very uncertain.

There is a version that states that the tiramisu was born in the 17th century in Siena. Some pastry chefs in the region decided to prepare a delicacy to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici. As a result, they decided that the dessert should be a tasty delicacy made with simple ingredients.

Thus was born the famous Tiramisù, which at that time was called “La Zuppa del Duca” or “Soup of the Duke” in honor of Cosimo.  Immediately was conquered by the taste of this delicacy, so he decided to take the tiramisu recipe with him to Florence. It didn’t take long for this dessert to spread throughout the rest of Italy and become the favourite sweet of the nobles of the time.

Tiramisu Meaning

The word tiramisu, in Italian tiramisù, comes from the Veneto dialect tiramesù and means “bring me up” or “cheer me up”. From there comes another more recent version, which places the origin of this Italian sweet in the 1950s in a restaurant in Treviso called Toulà. It was located near brothels and where customers ate this dessert for its revitalizing effect.

At that time, the authentic tiramisu had only five simple ingredients: eggs, sugar, Savoiardi lady fingers, black coffee and cocoa powder. The mascarpone was added later because, being a source of fat, it slows down digestion and has the opposite effect to its original purpose

It was in 1968, after the banning of this type of house, that Alfredo Beltrame, master of Venetian gastronomy, and founder of the Toulà restaurants, included the original tiramisu on the menu of his restaurants to the delight of all his diners. And later to the whole world.

The origin is uncertain, but what is certain is that this traditional tiramisu recipe is from Andrea Carissimo, an Italian who has lived in Spain for many years and is a great lover of good food, who has been kind enough to share his tiramisu best recipe with us.

Recipe for Authentic Tiramisu

1. Prepare two cups of long black coffee. Set aside and allow the coffee to cool down to room temperature in a deep dish while you make the cream.

Cream

2. Put 4 egg yolks in a bowl and 4 egg whites in another bowl. Remember to carefully separate the whites from the yolks, to beat well the whites should not have any trace of yolk. I recommend fresh eggs of size L. If you want to give more consistency to the tiramisu and less creaminess you can use less egg whites. It’s up to your taste. And the eggs must be at room temperature.

3. Weigh 100 grams of icing sugar. I prefer to make it with icing sugar because it dissolves better and faster. 

4. Then beat the egg yolks with an electric whisk, adding only 50 grams of icing sugar. Beat the yolks until mixture has thickened and turned a very pale yellow.

5. Wash the wire beaters well, it is very important to make the meringue that the wire beaters are clean and dry. Once they are clean and dry, start to beat the egg whites until they are stiff. Once they are stiff (you´ll know when you turn the bowl upside down and it doesn´t drop), start adding the other half of the icing sugar (50 grams) little by little.

In one bowl you have the beaten egg yolks and in another bowl you have the meringue.

6. Add 500 grams of tempered mascarpone cheese to the egg yolks. Mix it with the electric whisk at low speed until everything is well integrated, without lumps of mascarpone.

7. Now add the meringue little by little to the mixture of yolk and mascarpone with a spatula. You make this process with encircling movements so that the meringue doesn´t deflate. When everything is well integrated, pour a tablespoon of rum into the mixture and continue stirring with encircling movements.

Base

8. Now dip the lady fingers in the cold coffee for about 4/5 seconds. If your Savoiardi are not sweetened I recommend adding a spoonful of sugar beforehand in the coffee. Once the biscuits are soaked in coffee, place them in a Pyrex dish. You may cut some of the biscuits to avoid leaving gaps. That´s ok.

Tiramisu Assembly

9. Once you have placed the Savoiardi lady fingers soaked in coffee to create the base, it´s time to pour the cream and spread it evenly with the spatula. 

10. Store it in the fridge with cling film on, so that it does not absorb odors, and let it rest overnight. That’s why I recommend making the tiramisu the day before.

11. Just before serving, put a heaping tablespoon of cocoa powder in a sieve and tap it and sprinkle the cocoa on top of the tiramisu. Et voilà you have the tiramisu ready to taste!

If you like Italian desserts, also try making caramel panna cotta or panna cotta with chia raspberries.

receta-del-tiramisu-italiano-casero

Recipe for Tiramisu

With this Italian tiramisu recipe you will delight the palates of your family and friends. It is an easy dessert to make and the ingredients are simple: eggs, sugar, mascarpone, Savoiardi biscuits, long black coffee and cocoa powder. 
5 from 2 votes
Prep Time 25 mins
Resting Time 6 hrs
Course Dessert
Cuisine Italian
Servings 8 people
Calor. 245 kcal

Ingredients
  

Cream

  • 4 tempered eggs
  • 100 grams of icing sugar
  • 500 grams tempered mascarpone cheese (Galbani)
  • 1 tablespoon rum

Base

  • 2 cups black coffee
  • 16 Savoiardi lady fingers

Instructions
 

  • Prepare two cups of long black coffee and pour it into a deep dish. Set aside to cool down.

Cream

  • Put four egg yolks in a bowl and four egg whites in another bowl.
  • Beat the egg yolks and 50 grams of icing sugar together with an electric whisk until the mixture gets foamy, pale yellow and the sugar is dissolved.
  • Wash the wire beaters well and beat the egg whites until stiff. Once they are stiff, start adding the other 50 grams of icing sugar little by little.
  • Add the tempered mascarpone cheese to the egg yolks. Mix it with the electric whisk at low speed.
  • Now add the meringue little by little to the mixture of yolk and mascarpone with encircling movements. When everything is well integrated, pour a tablespoon of rum into the mixture and continue stirring with encircling movements.

Base

  • Dip the Savoiardi biscuits in the cold coffee for about 4/5 seconds and place them in a Pyrex dish.

Assembly

  • Once the base is created, pour the cream and spread it evenly with the spatula.
  • Store it in the fridge with cling film on and let it rest overnight.
  • Just before serving, put a heaping tablespoon of cocoa powder in a sieve and tap it and sprinkle the cocoa on top of the tiramisu. Et voilà you have this delicious tiramisu ready to be tasted!
KEYWORDS italian tiramisu, recipe for tiramisu, tiramisu recipe
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Chocolate Cake with Maria Cookies

Chocolate Cake with Maria Cookies

I have cooked many cake recipes and I have to say that this recipe for chocolate cake is DELICIOUS.

This recipe for chocolate cake has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.

He is particularly fond of this chocolate biscuit cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he were six years old.

The Spanish Birthday Cake

Whenever he talked to me about it, he always told me that there was no other like it, that it was the best chocolate cake I was ever going to try. And I was so intrigued that I felt the urge to taste it… and I once I did it have to say that I agree with him!

In many Spanish restaurants this chocolate biscuit cake, also known as birthday cake, is decorated with lacasitos sweets and other toppings to give it a festive and birthday touch. It has to be said that it is the perfect birthday cake for children and adults. But also for any other special event.

When I was planning the cake photoshoot, I thought that decorating it with lacasitos like the others was the way to go. Victor stopped me in my tracks and said: “No Lacasitos”. We went shopping to buy a cake plate to reflect it´s category. As you can see in the photo this one is presented as a Mrs. Cake Lady. For Victor she is. And I understand him. It is spectacularly delicious.

If you are a very chocolatier, and you like chocolate desserts a lot, this cake will be If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will be one of your favourites. And it’s a very easy to make dessert.

For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.

How To Make Chocolate Cake with Maria Cookies

  • Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in a water bath. How? Put a saucepan filled of water on the heat and place the glass bowl on top, preferably without it touching the water. With the hot water, without bringing it to the boil, stir with a wire whisk until the chocolate melts. And set aside.
  • Add 6 egg yolks, 150 grams of sugar and 150 grams of butter in a separate bowl. Beat with an electric whisk.
  • Add the mixture into the chocolate and integrate it well with a spatula. It is important that the chocolate is not too hot.
  • Whip 200 grams of cream with the electric whisk for 3 minutes until thickened.
  • Add the chocolate to the whipped cream and mix very well.
  • Pour milk into a deep dish and then dip the Maria biscuits in it.
  • Place baking paper inside a 8 inch cake pan.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture – cookies – mixture
  • Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

If you liked this recipe for chocolate cake, I invite you to try the recipes for cheesecake, apple pie and lemon meringue pie.

receta-de-la-deliciosa-tarta-de-chocolate-de-la-abuela

Recipe for Chocolate Cake with Maria Cookies. The Spanish Birthday Cake.

Delicious chocolate cake.
5 from 1 vote
Prep Time 35 mins
Tiempo de Descanso 6 hrs
Course Dessert
Cuisine Spanish
Servings 12 pieces
Calor. 525 kcal

Ingredients
  

  • 400 grams Maria cookies
  • 300 grams milk chocolate
  • 150 grams dark chocolate
  • 150 grams sugar
  • 150 grams butter
  • 200 grams whipping cream
  • 6 eggs

Instructions
 

  • Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in a water bath.
  • Add 6 egg yolks, 150 grams of sugar and 150 grams of butter in a separate bowl. Beat with an electric whisk.
  • Add the mixture into the chocolate and integrate it well with a spatula.
  • Whip the cream with the electric whisk until thickened.
  • Add the chocolate to the whipped cream and mix very well.
  • Pour milk into a deep dish and then dip the Maria cookies in it.
  • Place baking paper inside a 8 inch cake pan.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture – cookies – mixture
  • Once you've assembled the cake, put it in the fridge overnight so that it's ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

Notes

You can decorate the cake with grated chocolate.
KEYWORDS chocolate biscuit cake, chocolate cake, recipe for chocolate cake
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Lemon Meringue Pie

Lemon Meringue Pie

The lemon meringue pie with biscuit base is my brother Ramón’s favourite. This dessert, which is already a specialty at home, is eaten every 17th of September.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. The radio is playing the Lemon Tree song by Fools Garden, and I hear the lyrics: I’m sitting here in a room bored. It’s just another rainy Sunday afternoon….: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon

We live in a strange time. We have already lived a confinement and now I want to get going. I want to celebrate the little things that life offers me, enjoy and (of course!) cook. This time, with the song in my head, I feel like making a lemon pie.

My brother’s favourite cake!

When life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

How to Make Lemon Meringue Pie

1. Preheat the oven to 180 º (356°F).

2. Separate the egg yolks from whites very carefully. Save the egg whites because you will use them later to make the meringue.

3. Pour the 4 egg yolks into a bowl and beat them with the electric whisk. While beating, first add 370 grams of condensed milk and then the small glass of lemon juice.

Tip for this third step: it is important to beat the yolks well so that the filling is thick.

4. Place the filling in the refrigerator to curdle in the cold.

5. Now it is the turn of the biscuit base. Add 250 grams of Maria cookies and 125 grams of butter in a food processor. You will have a cookie powder with butter all well mixed.

Tips for this fifth step:

  • The important thing is that you get a very homogeneous and well blended powder. If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
  • It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds.

6. Pour this dough into a 20 cm. mold (without paper, butter or flour) and press it down firmly with the back of a spoon to flatten.

The meringue

7. Beat the 4 egg whites until stiff with an electric whisk. When you hit soft peaks form, add 200 grams of sugar a little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

10. Put the meringue in a piping bag (with curly nozzle).

Tip for this ninth step: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now is the time to bring out the artist in you! Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is decorated with the meringue, put it in the preheated oven. Wait for the meringue tips to brown for about 10 minutes.

12. To serve it you have to wait until the filling is more set. You can allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. Once the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

Lemon Meringue Pie Recipe

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination. When life gives you lemons, make a lemon meringue pie!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Tiempo de Montaje 10 mins
Course Dessert
Cuisine British
Servings 12 pieces
Calor. 333 kcal

Ingredients
  

Filling

  • 4 egg yolks
  • 370 grams condensed milk
  • 1 small glass of lemon juice

Biscuit Base

  • 250 grams Maria cookies
  • 125 grams butter

Meringue

  • 4 egg whites
  • 200 grams sugar

Instructions
 

  • Preheat the oven to 180 º (356°F).

Filling

  • Separate the egg yolks from whites very carefully.
  • Pour the 4 egg yolks into a bowl and beat them with the electric whisk. While beating, first add 370 grams of condensed milk and then the small glass of lemon juice.
  • Place the filling in the refrigerator to curdle.

Biscuit Base

  • Add 250 grams of Maria cookies and 125 grams of butter in a food processor. You will have a cookie powder with butter all well mixed.
  • Pour this dough into a 20 cm. mold (without paper, butter or flour) and press it down firmly with the back of a spoon to flatten.

Meringue

  • Beat the 4 egg whites until stiff with an electric whisk. When you hit soft peaks form, add 200 grams of sugar a little by little. You'll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

Assembly

  • Take the filling out of the refrigerator and pour it on top of the biscuit base.
  • Put the meringue in a piping bag (with curly nozzle).
  • Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
  • Once the cake is decorated with the meringue, it´s time to bake! Wait for the meringue tips to brown for about 10 minutes.
  • When time is up, allow it to cool to room temperature or put it directly to chill in the refrigerator.
  • Once the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!
KEYWORDS lemon meringue pie, lemon meringue pie recipe
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Panna Cotta with Raspberries and Chia Seeds

Panna Cotta with Raspberries and Chia Seeds

This recipe for panna cotta with raspberries and chia seeds is a very easy dessert to make and it won’t take you any time at all.

If you have cocktail glasses, this dessert presentation will be very colourful and classy for any special event at home. But this dessert is not only about its appearance, its texture on the palate is pure creaminess.

You can add a mint leaf to give a wild and colourful touch to the raspberries.

It’s a cold, sunny October morning. The day invites me to put on my coat and take a walk among the autumn trees. During my walk surrounded by nature I think about chia seeds benefits. They are good for your bones, reduce cholesterol, regulate intestinal transit and help you lose weight. These chia seeds are tiny but with multitude of healthy properties.

Before returning home from the walk I stop by the supermarket. I buy sugar, whipping cream, vanilla extract, gelatin sheets, chia seeds and raspberries.

Recipe for Panna Cotta with Raspberries and Chia Seeds

1. Pour cold water into a bowl and soak two gelatin sheets for 10 minutes. In this way they will hydrate.

2. Add in a pot 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using a glass-ceramic cooktop ). Once well combined, add one tablespoon of vanilla extract and two tablespoons of chia seeds.

3. When the mixture is boiling, add two gelatin sheets and stir until dissolved.

4. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.

5. Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about two hours.

6. Et voilà … You now have a delicious dessert ready to delight your guests.

If you like Italian desserts , you can also try our tiramisu.

recipe-panna-cotta

Recipe for Panna Cotta with Raspberries and Chia Seeds

This is a very easy and quick Italian recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine Italian
Servings 3 people
Calor. 525 kcal

Ingredients
  

  • 500 ml whipping cream
  • 50 grams sugar
  • 1 tablespoon vanilla extract
  • 2 rectangular gelatin sheets
  • 12 raspberries
  • 2 tablespoons chia seeds

Instructions
 

  • Pour cold water into a bowl and soak two gelatin sheets for 10 minutes.
  • Add in a pot whipping cream and sugar. Stir with a wire whisk over medium heat. Once well combined, add vanilla extract and chia seeds.
  • When the mixture is boiling, add the gelatin sheets and stir until dissolved.
  • Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.
  • Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about two hours.
  • Et voilà… You now have a delicious dessert ready to delight your guests.
KEYWORDS panna cotta, recipe for panna cotta
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Salted Caramel Panna Cotta

Salted Caramel Panna Cotta

This recipe for panna cotta with salted caramel is one of the easiest to make on this blog. A dessert that is delicious to the taste and attractive to the eye, it is a sweet that sometimes surprises by its simplicity in the preparation.

Salted caramel panna cotta is an Italian dessert that is very easy to make and can make you look like a haute cuisine chef. This is a quick and easy to make Italian recipe. However, you have to count the resting time for the cream to chill in the refrigerator: 3 hours.

When you insert the spoon to cross the caramel barrier and reach your final destination, you know you are about to enjoy a delicacy. Sweet and creamy. A real pleasure for the palate. 

If you want to prepare this dessert for a lunch or dinner, start preparing it at least 4 hours in advance, or make it the day before. 

Treat the caramel with care. When you put the sugar in the pan, heat it over medium heat ( level 6 if you´re using a glass-ceramic cooktop ) and do not stir it with a spoon; just shake the pan gently while the sugar starts to color. Once it starts to boil, add first the butter and then the cream.

Mmm… the whole kitchen smells of caramel. This is one of the pleasures of making this dessert.

Once the caramel is ready, you allow it to cool to room temperature.

Tic tac tic tac… the three hours have passed. Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while. 

Et voilà! Now you can enjoy this delicious dessert.

If you like Italian desserts, you can also try our tiramisu or panna cotta with raspberries.

How to Make Salted Caramel Panna Cotta

1. Pour cold water into a bowl and soak two gelatin sheets for 10 minutes. In this way they will hydrate.

2. Add in a pot 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using a glass-ceramic cooktop ).

3. When the mixture is boiling, add two gelatin sheets and stir until dissolved.

4. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.

5. Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about three hours.

6. Heat 100 grams of sugar in a saucepan over medium heat (6 on glass-ceramic). Don´t stir it with a spoon; just shake the pan gently while the sugar starts to color. Once it starts to boil, add first the butter and then the cream.

7. When the mixture is well combined, allow it to cool down to room temperature

8. (3 hours later) Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while.

9. Et voilà … You now have a delicious dessert ready to delight your guests.

panna-cotta-caramelo

Recipe for Panna Cotta with Salted Caramel

Salted caramel panna cotta is an Italian dessert that is very easy to make and can make you look like a haute cuisine chef. This is a quick and easy to make Italian recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Resting Time 3 hrs
Course Dessert
Cuisine Italian
Servings 3 people

Ingredients
  

Panna Cotta

  • 500 ml whipping cream
  • 50 grams sugar
  • 1 tablespoon  vanilla extract
  • 2 rectangular gelatin sheets

Salted Caramel

  • 100 grams sugar
  • 10 grams salted butter
  • 10 cl liquid cream

Instructions
 

Panna Cotta

  • Pour cold water into a bowl and soak two gelatin sheets for 10 minutes.
  • Add in a pot whipping cream and sugar. Stir with a wire whisk over medium heat. 
  • When the mixture is boiling, add the gelatin sheets and stir until dissolved.
  • Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then you can turn off the fire.
  • Before serving the mixture in the glasses, allow it to cool at room temperature for about 10 minutes. Then put the glasses in the refrigerator for about three hours.

Salted Caramel

  • Heat 100 grams of sugar in a saucepan over medium heat. When it starts to boil, add first the butter and then the liquid cream.
  • When the mixture is well combined, allow it to cool down to room temperature.

Assembly

  • Once the panna cotta is curdled, pour the caramel on top of it and put it in the fridge for another while.
  • Et voilà… You now have a delicious dessert ready to delight your guests.
KEYWORDS panna cotta, salted caramel panna cotta
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