Salted Citrus Caramel Panna Cotta

Directions

1. To make salted citrus, first disinfect the mason jar with hot water
2. Place a layer of salt into the mason jar then cover with a layer of sliced citrus, then repeat until all citrus is covered with salt; gently massage with a spoon to release some juice then place into the fridge for a minimum of 7 days, shaking daily
3. To make the panna cotta, heat up the milk and heavy cream until just simmering, then scrape in the vanilla pod and sugar
4. Soak gelatine leaves in cold water for 30 seconds to one minute to soften, then add to the panna cotta mixture and whisk until fully dissolved; remove mixture from heat then add to ramekins and allow to return to room temperature; place in the fridge for a minimum of 3 hours (preferably overnight until fully set)
5. To make the salted citrus caramel, heat the caster sugar and water on a saucepan over medium heat for 6-8 minutes (ensuring NOT to stir during this point to prevent crystallisation) until the sugar begins to turn pale brown; at which point begin to gently swirl until the entire mixture becomes a rich amber colour
6. Remove from the heat then immediately stream in the heavy cream in a steady pace, stirring constantly until fully homogeneous; stir in salted citrus liquid to taste; allow to cool to room temperature
7. To serve, turn each ramekin upside down onto a serving plate to release the panna cotta (dip the ramekin into a bowl of warm water to loosen if needed), then drizzle salted citrus caramel around the panna cotta generously; optionally finely slice extra citrus and place over panna cotta and serve immediately
   
   Variations:
   • Peel infused rum can be omitted for a non-alcoholic version (although the rum would have evaporated regardless)
   • Any citrus can be used, salted Cara Cara oranges brings more grounded sweetness and looks great finely sliced on the panna cotta while salted lemon truly brings the nostalgia of 鹹檸