Some people like salty and sweet, others like hot and sour; but I am a fan of temperature extremes in my food. Whether it’s cold whipped cream on my hot chocolate, a dollop of chilled yogurt on my butternut squash soup, or hot fudge on my sundae, I can’t get enough. That’s why this panna cotta with warm salted caramel is one of my favourite desserts. The other reason is that it’s stupendously easy to make, but appears to be one of those dishes that requires fancy ingredients or a lot of finessing in the kitchen. Not so…but we won’t tell anyone. It’s the perfect backyard barbecue dessert: cool and creamy, delightful to eat, and simple nonetheless.
1 1/2 teaspoons powdered gelatin
1 1/4 cups heavy cream
1/3 cup + 1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups buttermilk
1 cup yogurt
2 jars Gourmandises Avenue Cremeux des Salins
Place 1/4 cup cold water in small bowl and sprinkle gelatin over top. Let stand 10 minutes. Meanwhile, heat cream, sugar and salt in a small saucepan. Scrape in the vanilla bean seeds and throw in the whole pod as well. Bring just to a simmer, whisking occasionally. Add the gelatin and stir until dissolved. Remove from heat and let cool 5 minutes. Remove the vanilla pod and whisk in the buttermilk and yogurt. Divide into 6-8 small serving dishes or jars, and chill until set, at least 2 hours.
Warm the Cremeux des Salins in the microwave just slightly and pour over the top of the prepared panna cotta.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.