Salted Caramel Panna Cotta with Macadamia Praline



I have been wanting to share something with salted caramel in it for ages! I mentioned in my Coffee, Hazelnut and Mocha slice post that I would soon share something with salted caramel…And here it is! Salted caramel panna cotta 🙂

The salt in the caramel cuts through the sweetness and makes this a delicious dessert. I have finished it off with a macadamia praline which is super easy to make! The panna cotta itself only takes about 15 minutes to put together and the praline about 5 minutes 🙂 It just needs to be made in advance because it takes a few hours to set in the fridge.

I went out especially to find something to present this dessert in. I found these gorgeous little glass tea cups and saucers and I think they look super cute and are a perfect portion size for dessert :). This recipe made enough to fill 8 of these little tea cups. Enjoy!


Salted Caramel Panna Cotta with Macadamia Praline

Adapted from Manu’s Menu.

Makes 450ml

3 gelatine leaves
1/3 cup caster sugar
300ml cream
100ml milk
1 vanilla bean, split lengthways with seeds scraped out
1/2 cup caster sugar, extra
1 + 1/2 tsp salt

For the praline:
1/2 cup macadamias, roasted and chopped
1/4 cup caster sugar


Place the gelatine leaves submerged in a bowl of cold water and set aside.

Put the 1/3 cup sugar, cream, milk, vanilla bean seeds and the whole vanilla bean in a medium saucepan over medium heat and heat until bubble begin to appear around the edges and the sugar has dissolved. Set aside.

Place the 1/2 cup caster sugar in another medium saucepan and place over medium heat. Melt the sugar until it all dissolves and becomes a dark amber colour. Do not stir this mixture. You can swirl the pan to mix it in if needed.

Slowly pour the warm cream mixture into the caramel, whisking constantly. Be careful as the mixture will bubbles and rise. Add the salt and mix.

Squeeze the excess water from the gelatine leaves and whisk into the hot caramel mixture until dissolved. Strain the mixture into a pouring jug and divide between mini glasses/ramekins. Refrigerate for at least 4 hours to set.

For the praline, prepare a baking tray lined with baking paper. Place the caster sugar in a small saucepan and place over medium heat. Melt the sugar until it all dissolves and becomes a dark amber colour. Do not stir this mixture. You can swirl the pan to mix it in if needed. Add the chopped macadamias and mix until combined. Spread the mixture onto the tray lined with baking paper into a thin layer and allow to set hard. Then chop into small shards to garnish the panna cotta when ready.


Caramel Coffee Hazelnut Slice



This slice I have made has a combination of some of my favourite ingredients! A thick, chewy caramel made with sweetened condensed milk, espresso coffee and roasted hazelnuts! Delicious! Please, please, please make this! You will love it 🙂

This recipe is great. I have tried many different caramel slice recipes and I finally found one I was happy with and this was the winner, adapted from the Delicious Sweet recipe book. And the coffee and hazelnuts make it even better! I absolutely love baking things with caramel so expect more to come! I’m thinking something with a salted caramel element will be coming up soon… Enjoy the slice!



Caramel Coffee Hazelnut Slice

Adapted from the Delicious Sweet recipe book.

395g can sweetened condensed milk
1/3 firmly packed cup brown sugar
50g unsalted butter
30ml espresso coffee, or 1 tsp instant coffee dissolved in 30ml boiling water
1 cup hazelnuts
200g dark chocolate

For the base
1 +    3/4 cups plain flour
1 tsp baking powder
1/3 firmly packed cup brown sugar
150g unsalted butter
60 ml expresso coffee, or 2 tsp instant coffee dissolved in 60 ml boiling water


Preheat the oven the 180°C. Grease an 18cm x 26cm slice tin and line with baking paper.

For the base, sift the flour and baking powder into a bowl and stir in the sugar. Melt the butter and mix into dry ingredients along with the coffee. Press mixture into tin and bake for 20 minutes. Remove from oven and allow to cool slightly.

Meanwhile prepare the toppings. Place the hazelnuts on a tray and roast in the oven for 10 minutes. Remove from oven and cool slightly before placing them in a tea towel and rubbing the skins off the nuts. Roughly chop and set aside.

Place the condensed milk, sugar, butter and coffee in a pan over low heat and continuously stir for about 10 minutes until thickened.

When base is ready, sprinkle over the hazelnuts then spread over the caramel filling. Bake for 10 minutes or until the filling starts to bubble around the edges. Cool completely.

Place the chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) until melted. Pour chocolate over the caramel filling and spread to an even thickness. Allow chocolate to set completely before cutting into squares.