Brown Butter Caramel Drizzle Panna Cotta with Sea Salt
Panna Cotta
Silky panna cotta topped with brown butter caramel and a pinch of sea salt.
Nutrition (per serving)
This panna cotta is one of my favorite easy-but-impressive desserts: silky cream set just firm enough to hold its shape, finished with a nutty brown butter caramel and a flake of sea salt for contrast. It feels decadent without being fussy, and it’s a lovely make-ahead treat for dinner parties or a cozy night in.
What makes it sing is the caramel — browning the butter gives depth and a toasty note that lifts the cream, while the sea salt brightens each spoonful. Serve with toasted nuts or seasonal berries for texture and color.
Ingredients
- Heavy cream:2 cups
- Whole milk:1 cup
- Granulated sugar:1/3 cup
- Unflavored powdered gelatin:2 1/4 tsp
- Cold water:3 tbsp
- Vanilla extract:1 tsp
- Unsalted butter:4 tbsp
- Light brown sugar:1/2 cup
- Heavy cream (for caramel):1/3 cup
- Sea salt:1/2 tsp
- Flaky sea salt (for finishing):pinch
- Toasted chopped pecans (optional):1/4 cup
- Fresh berries (optional):1 cup
Instructions
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Sprinkle the powdered gelatin over the cold water in a small bowl and let bloom for 5 minutes.
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In a saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Warm gently, stirring, until the sugar dissolves and the mixture is hot but not boiling (do not scald).
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Remove the cream mixture from the heat, whisk in the bloomed gelatin until completely dissolved, then stir in the vanilla. Let cool briefly, then divide into six 4-oz ramekins. Cover and chill until set, at least 4 hours or overnight.
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For the caramel drizzle: melt the unsalted butter in a small skillet over medium heat and cook, swirling often, until it turns amber and smells nutty (about 3–5 minutes). Watch closely to avoid burning.
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Add the light brown sugar to the browned butter and stir until it melts and bubbles. Carefully whisk in the 1/3 cup heavy cream and 1/2 tsp sea salt; simmer 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool a few minutes — it will thicken as it cools.
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To serve, run a thin knife around each ramekin and invert onto plates (or serve in ramekins). Spoon warm brown butter caramel over each panna cotta, finish with a light sprinkle of flaky sea salt, and scatter toasted pecans and berries if using.
Tips & Notes
- Bloom the gelatin fully and stir it into the hot cream while still warm so it dissolves smoothly—no lumps.
- Brown the butter over moderate heat and remove it from the pan as soon as it smells nutty; it can go from perfect to burned very quickly.
- Make the panna cotta a day ahead—flavors meld and it saves time on the day of serving.
- If your caramel stiffens too much, gently warm it again over low heat or microwave for a few seconds to loosen before drizzling.
