Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostata moderna panna cotta e caramello

Modern Crostata with Panna Cotta and Caramel

Name: Modern Crostata with Panna Cotta and Caramel
Ingredients: 2 cups all-purpose flour (250 grams); 3/4 cup powdered sugar (100 grams); 2/3 cup unsalted butter, softened (150 grams); 3 tablespoons egg yolks (about 40 grams); 1 pinch salt; 2/3 cup heavy cream (150 ml); 3/4 cup granulated sugar (150 grams); 2/3 cup unsalted butter (135 grams); 1 sheet unflavored gelatin; 1 cup heavy cream (250 ml); 1/2 cup milk (125 ml); 1/4 cup granulated sugar (53 grams); 3 sheets unflavored gelatin; Vanilla

Ramona @cook_26778534

Belluno

“The First Time”
I called it that because it was my first time ever making a crostata, my first time making caramel, and my first time making panna cotta. Plus, I didn’t have a perforated tart ring, just a regular ring.
For a first attempt, I can’t complain, but there’s room for improvement 😊

Ramona @cook_26778534

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Ingredients

Crust
2 cupsall-purpose flour (250 grams)
3/4 cuppowdered sugar (100 grams)
2/3 cupunsalted butter, softened (150 grams)
3 tablespoonsegg yolks (about 40 grams)
1 pinchsalt
Caramel
2/3 cupheavy cream (150 ml)
3/4 cupgranulated sugar (150 grams)
2/3 cupunsalted butter (135 grams)
1 sheetunflavored gelatin
Panna Cotta
1 cupheavy cream (250 ml)
1/2 cupmilk (125 ml)
1/4 cupgranulated sugar (53 grams)
3 sheetsunflavored gelatin
Vanilla

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Steps

1

For the crust: Mix all the ingredients except the butter.
2

Add the butter and knead the dough.
3

Cover with plastic wrap and refrigerate for at least 2 hours.
4

Roll out a circle of dough on a silicone baking mat and cut strips to line the inside of the tart ring.
5

Bake in a preheated convection oven at 320°F (160°C) for about 20 minutes.
6

Let the crust cool completely.
7

For the caramel: In a heavy-bottomed saucepan, caramelize the sugar; very slowly add the cream, then the butter, and finally the softened gelatin sheet.
8

Let the caramel cool slightly and pour it into the crust.
9

Refrigerate for several hours.
10

For the panna cotta: Bring the cream, milk, and sugar to a boil, turn off the heat, then add the previously softened gelatin sheets.
11

Let the panna cotta cool slightly and pour it over the caramel layer.
12

Refrigerate for a few hours and decorate with fruit as desired.

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Cooksnaps

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Ramona @cook_26778534

Published in the US on June 02, 2025 15:14

Belluno

“Devi amare quello che fai. Ogni dolce ha la sua storia: la persona per cui lo prepari, i sentimenti che provi mentre lo prepari... ogni cosa entra nelle mani e mentre impasti pensi con le mani, ami con le mani e crei con le mani.”

Keywords

Caramel Egg Butter

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