All the caramel flavours without the cream
For the caramel sauce, heat sugar in a pot or saucepan over a medium-high flame with 2 tbsp of water. Let caramelise until desired color (I like it quite dark). Add room-temparature butter, stirring well and quickly with a whisk or spoon. Once incorporated, let simmer for another 45 seconds to let the moisture from the butter evaporate.
Take off the heat, add salt and slowly whisk in the cream. At this point it should be runny, but slightly viscose. To test how it will be when cold off but some on the back of a cold spoon and let cool further. Put a little bit into the ramekins you use for the panna cotta, just enough to cover the bottoms.
Heat milk over medium heat. Scrape in vanilla and add pod. Add sugar to taste and other spices (cardamom). Once boiling, take off heat. Remove vanilla pods and stir in gelatine/Agar. Blitz the silken tofu and mix into the still hot mixture. Divide over the ramekins and chill for at least an hour.
Flip the ramekins on plates (maybe cut loose the sides first) or serve directly in the glass. Top with more caramel sauce and fresh berries, possibly some chopped nuts.
Ingredients
Directions
For the caramel sauce, heat sugar in a pot or saucepan over a medium-high flame with 2 tbsp of water. Let caramelise until desired color (I like it quite dark). Add room-temparature butter, stirring well and quickly with a whisk or spoon. Once incorporated, let simmer for another 45 seconds to let the moisture from the butter evaporate.
Take off the heat, add salt and slowly whisk in the cream. At this point it should be runny, but slightly viscose. To test how it will be when cold off but some on the back of a cold spoon and let cool further. Put a little bit into the ramekins you use for the panna cotta, just enough to cover the bottoms.
Heat milk over medium heat. Scrape in vanilla and add pod. Add sugar to taste and other spices (cardamom). Once boiling, take off heat. Remove vanilla pods and stir in gelatine/Agar. Blitz the silken tofu and mix into the still hot mixture. Divide over the ramekins and chill for at least an hour.
Flip the ramekins on plates (maybe cut loose the sides first) or serve directly in the glass. Top with more caramel sauce and fresh berries, possibly some chopped nuts.