Caramel Panna Cotta with Toasted Almond Crumble

* **Prep time:** 20 mins

* **Chill time:** 4–6 hours (or overnight)

* **Servings:** 4-6 ramekins

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### Ingredients

| Component | Ingredient | Amount |

| --- | --- | --- |

| **Panna Cotta** | Gelatin Leaves (Silver Grade) | 3 sheets |

| | Whole Milk | 150ml (⅔ cup) |

| | Heavy Cream (Double Cream) | 400ml (1 ¾ cups) |

| | Caster Sugar (for caramel) | 100g (½ cup) |

| | Water (for caramel) | 2 tbsp |

| | Vanilla Extract or Paste | 1 tsp |

| | Sea Salt | A pinch |

| **Crumble** | Sliced or Slivered Almonds | 50g (½ cup) |

| | All-Purpose Flour | 30g (¼ cup) |

| | Brown Sugar (packed) | 30g (2 tbsp) |

| | Unsalted Butter (cold, cubed) | 30g (2 tbsp) |

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### Instructions

#### 1. Prepare the Gelatin

1. Place the **gelatin sheets** in a bowl of very cold water. Let them soften for about 5–10 minutes.

#### 2. Make the Caramel Base

1. In a heavy-bottomed saucepan, combine the **100g caster sugar** and **2 tbsp water** over medium heat.

2. **Do not stir** with a spoon. You may gently swirl the pan to ensure even melting.

3. Cook until the sugar melts and turns a deep amber color (be careful not to burn it, as it will taste bitter).

4. Remove from heat immediately.

#### 3. Create the Panna Cotta Cream

1. **Carefully** pour the **heavy cream** into the caramel. *Note: The caramel will seize and harden when the cold cream hits it. This is normal.*

2. Return the saucepan to low heat and stir constantly until the hardened caramel dissolves completely into the cream.

3. Add the **milk**, **vanilla**, and **pinch of sea salt**. Warm the mixture until it is steaming, but **do not bring it to a boil**.

4. Remove from heat.

5. Remove the gelatin sheets from the cold water, squeeze out any excess water, and whisk them into the warm cream mixture until completely dissolved.

6. Pour the mixture into ramekins or glasses.

#### 4. Chill

1. Let the ramekins cool to room temperature, then transfer to the refrigerator.

2. Chill for at least **4 hours**, or until fully set.

#### 5. Make the Almond Crumble

1. Preheat oven to **180°C (350°F)**.

2. Spread the **almonds** on a baking sheet and toast for 5–7 minutes until golden and fragrant. Watch them closely so they do not burn. Let them cool.

3. In a bowl, mix the **flour** and **brown sugar**.

4. Add the **cold, cubed butter** and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs.

5. Stir in the toasted almonds.

6. Spread the mixture on a baking sheet and bake for 8–10 minutes until golden brown. Let it cool completely to get crunchy.

#### 6. Assemble

1. Before serving, sprinkle the cooled **almond crumble** generously over the top of the chilled panna cotta.

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### Tips for Success

* **Gelatin Substitutions:** If using powdered gelatin instead of sheets, use **1 tablespoon** of powdered gelatin mixed with **2 tablespoons** of cold water. Let it sit for 5 minutes to "bloom" before adding to the warm cream mixture.

* **Texture:** If you prefer a firmer panna cotta for unmolding, add an extra half-sheet of gelatin.

* **Caramel Safety:** Caramel is extremely hot. Handle with care.