Salty Caramel Panna Cotta

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Absolutely amazing! I will hold on to this recipe.

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Delicious dessert! I served it at a small dinner party. The recipe filled about 10 medium ramekins. One word of caution - be sure to chill the ganache for at least an hour and let the panna cotta cool somewhat before you pour it over the chocolate. Otherwise the hot panna cotta lifts the chocolate up and they mix. I chilled the dessert overnight and added whipped cream just before serving.

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A-mazing! It was sooooo good! Super rich and creamy.It was really easy to make. Just a few tips from my experience.
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won't hurt the caramel.
2When you pour the panna cotta over the ganache, if you pour in out over spoon it won't dent into the center of the ganache and will help it not mix together and leave a cleaner line.
3The second time I made this I made it in an 8x8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering.
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab.

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What an amazing dessert! Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over. I used white wine glasses for the service item - really pretty. I also refrigerated the finished dessert for 4-5 hours so it set up very nicely. Just as I was going to serve, I drizzled a dark chocolate ganache on the top and then placed a small scoop of chopped, salted peanuts to one side. It was a huge hit. I will be making mini servings of this (2 oz. shot glasses for a rehearsal dinner in a couple of weeks. **On a personal note, I would have made 12 servings of this rather than the 8 that the recipe indicates. It was very rich so a smaller portion wouldn't be out of the question. As an aside, we ate every bite even though we kept saying 'this is so rich'. :-

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great desert, great flavors took me close to 3 hours to do and over 2 hours before it was ready

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Excellent, but time consuming- i never make a dry caramel- i always add a little water, let the sugar dissolve and then let the pot do the rest- less worry about burning- This dessert was very decadent- it's worth the time to make.

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We are anxiously waiting until these are ready to eat. I have high hopes for the recipe. It was easy to put together HOWEVER, an important step has been left out. I went to pour my pana cotta mixture over the ganache only to find the chocolate was still liquid. At this point I had no choice but to pour the pana cotta mixture on . The result of course , was it pouring right through the ganache and mixing together instead of sitting nicely on top. . . Lesson learned for next time. Thank you for the recipe :
editing to add: Well it's been 3 hours and the panna cotta still has not set up. . .

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This is a REALLY good recipe. The recipe is not that difficult, except for making the
caramel (I had never tried this before. Some tips: when making the caramel, use medium heat instead of medium-high and watch it closely (it's easy to burn. As the caramel was cooling, it started to thicken. Just before I added the hot milk/heavy cream mixture to the gelatin, I added a small bit of the hot milk/cream to the caramel to loosen it up some (seemed to work nicely and made it dissolve in the gelatin well. I used pre made caramel popcorn, it didn't seem to detract at all from the dish. Also, be sure to add the crunchy stuff (i.e. crushed peanuts and caramel popcorn to the top just before eating. If you do that step too far in advance, the popcorn can become mushy. This is definitely a show stopper dessert, this will be my go-to, knock out dessert. Very well done Beau.