Caramel Chocolate Panna Cotta

Caramel Chocolate Panna Cotta

Melanie Kibler


  • (caramel)
  • 80g sugar
  • 20ml water
  • 40ml water
  • (panna cotta)
  • 30g cocoa
  • 80g sugar
  • 200ml heavy cream (heat until warm)

200ml milk (heat until warm)

7.5g gelatin (put into ice water)


whipped cream

chocolate sauce

freeze-dried raspberries


mint leaf


  1. To make the caramel, add in 80g sugar and 20ml water in a saucepan and heat over medium heat. Once the color turns amber, turn off heat and carefully add in 40 ml water. Mix well.
  2. Add in milk, cream sugar and gelatin and bring to a boil.
  3. Pour mixture into a rectangular mold and refrigerate until firm.
  4. Unmold and cut into individual servings. Decorate with garnish before serving.