Panna cotta with soy sauce caramel

Preparation

1. Pour the cold water into a small bowl and sprinkle the powdered gelatin over the surface without mixing. Let it "bloom" for 5 to 10 minutes, until it forms a translucent, gel-like mass.

2.In a saucepan, pour the liquid cream, milk, and sugar. Heat over medium heat until small bubbles appear around the edges, just before boiling. Do not let it boil.

3.Remove
from heat and stir in the gelatin, mixing well until completely dissolved.

4.Let cool slightly, pour into glasses or molds. Refrigerate for at least 4 hours, ideally overnight.

5. In a saucepan, place the sugar and water over medium heat. Without stirring, swirl the saucepan occasionally until a golden caramel forms.

6. Remove from heat and gradually stir in the liquid cream (be careful of splatters, the mixture is very hot). Return to low heat and stir until a smooth texture is obtained.

7. Add the soy sauce, mix well until a shiny sauce is obtained, then remove from heat. Let cool, pour into a jar, and store in the refrigerator.

8. Top the chilled panna cotta with the soy caramel sauce. Sprinkle with a pinch of soy sauce crystals and crushed sobacha.