Panna Cotta with Caramel Sauce Cockaigne and Caramel-glazed popcorns

So I made some panna cotta the other day. The recipe yielded 6 servings and we had only eaten two. It would be too boring to have them with raspberry coulis and berries again, (please see my previous post for recipes of panna cotta and raspberry coulis) and besides, I’m itching to try a different way of plating my dessert. My inspiration for this was a picture I saw on the internet. It was beautifully plated with a popcorn atop the panna cotta, and I thought, oh! how creative and beautiful! I have never made caramel either and it seems like this is a good time to try. 🙂

I really love the caramel sauce. According to the cookbook, caramel sauce cockaigne is one of the most luxurious versions of caramel sauce. Well, I do like it! I will never buy another jar of caramel sauce again. This tastes great, and cheap and easy to prepare. You can store it in the fridge for up to a month.

Recipe for Caramel Sauce Cockaigne (from The Joy of Cooking)


1 cup sugar

1/4 cup water

8 tbsp unsalted butter

1/2 cup heavy cream

2 tsp vanilla essence

pinch of salt.


Place sugar in a saucepan and pour the water evenly on top. Set over medium-high heat and swirl the saucepan gently by the handle until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved. Increase the heat to high, cover the saucepan and boil the syrup for 2 minutes. Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges. Gently swirl the pan by the handle until the syrup turns a deep amber and begins to smoke. Remove from heat and add the butter. Gently beat until the butter is incorporated. Stir in the cream, add the vanilla and a pinch of salt.

The sauce can be covered and refrigerated for up to 1 month. It will become solid. Reheat in a double boiler or in a saucepan over very low heat, adding a bit of water if the sauce is too thick.

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