Dulce de leche panna cotta in a glass: quick and easy recipe with video included

We love panna cotta and we never tire of trying new combinations, such as the dulce de leche panna cotta in a glass. A quick and easy dessert to prepare for which no strange ingredients or rare gadgets are needed. This time we present it in a glass, but you can use flaneras and unmold the panna cotta for a different presentation.

If you opt for this second option, then we recommend that you serve the sauce as an accompaniment and that each diner is served the desired amount. In the video recipe that we show you below you will see how easy it is to prepare the dulce de leche panna cotta. We are not deceiving you if we tell you that it has cost us more to write this post than to do it. Little word.


For 4 units
  • Liquid whipping cream 300 ml
  • Milk 260 ml
  • Gelatine in sheets (3 units) 6 g
  • Dulce de leche (at room temperature) 200 g
  • Vanilla essence 5 ml
  • Sugar 30 g

How to make dulce de leche panna cotta in a glass

Difficulty: easy
  • Total time 20 m
  • Elaboration 15 m
  • Cooking 5m
  • Repose 3 h

Hydrate the gelatine leaves in a deep container with plenty of cold water for approximately 10 minutes. We heat 100 g of dulce de leche, 200 ml of milk, all the liquid cream, the vanilla essence and the sugar in a saucepan. We stir with some rods so that the dulce de leche melts and the mixture amalgamates. When it begins to boil, add the hydrated gelatin (drained), remove from the heat, stir well and strain to make it fine.

We distribute the mixture in four glasses and let it warm before moving to the fridge, where we let them take consistency for a minimum of three hours. Meanwhile we prepare a sauce by heating the remaining 60 ml of milk and 100 g of dulce de leche, stirring well with a few rods to make it homogeneous. Let cool before covering the panna cotta and decorate to taste before serving.

What to accompany the dulce de leche panna cotta in a glass

The panna cotta of dulce de leche in a glass does not need accompaniment, although we have decorated it with crushed biscuit with butter and some mint leaves. Both are not even painted, the first provides texture and the second freshness. Two good contrasts that elevate this dessert to a new category.

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