-
1
For the ganache: Boil the heavy cream in a saucepan over medium-high heat.
-
2
Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted.
-
3
Pour one ladle of ganache into the bottom of 8 double rocks glasses.
-
4
Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
-
5
For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat.
-
6
Put the sugar in a separate saucepan.
-
7
Add a pinch of fleur de sel to the sugar.
-
8
Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes.
-
9
Slowly add the cream to the dark caramel sauce and whisk together.
-
10
Allow to cool.
-
11
For the panna cotta: Pour 3/4 cup of the milk in a bowl.
-
12
Sprinkle the powdered gelatin over the milk.
-
13
Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer.
-
14
Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved.
-
15
Pour the salty caramel sauce into the mixture, whisking as you pour.
-
16
Distribute evenly into the double rocks glasses over the ganache.
-
17
Place in the refrigerator for 2 to 3 hours.
-
18
When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
-
19
Make a dry caramel with the glucose and sugar.
-
20
Heat until it is light caramel in color.
-
21
Add the butter and mix until melted.
-
22
Add the salt and baking soda and mix until incorporated.
-
23
Add the popcorn and toss until evenly coated.
-
24
Pour on a silicon mat to cool.
