To me, a great ending to a meal is some cheese, a pannacotta or a creme brulée. On Saturday after some homemade pizzas with bacon and chorizo I served this lovely caramel pannacotta.

It is incredibly easy to make, especially if you buy the dulce de leche readymade but also if you boil it yourself.

The panncotta is enough in itself but I added a dollop of caramel on top just for appearence and texture.

Dulce de leche pannacotta, serves 4

300 ml cream

ca 200 g (1/2 can) dulce de leche

2 gelatine leaves

Soak the gelatine in cold water. Bring cream and caramel to the boil in a saucepan while stirring. Remove from heat and add the gelatine, water squeezed out. Stir to incorporate. Leave to cool for a while before pouring into bowls. Leave to set in the fridge for at least 2 hours.