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.