Prep 4 hrs
Cook 10 mins
A silky-smooth panna cotta with the tang of buttermilk, this dessert is wonderfully easy to pull off. Any leftover sauce would be great spooned over ice cream. Preparation time is mostly chilling time. From December 2009 Bon Appetit magazine.
- 1 1⁄2 teaspoons unflavored gelatin
- 1 cup heavy whipping cream, divided
- 1⁄3 cup sugar
- 1 1⁄2 cups low-fat buttermilk
- 2 1⁄2 teaspoons vanilla extract, divided
- 1⁄2 cup golden brown sugar, packed
- 1⁄8 teaspoon ground cinnamon
- Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
- Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
- Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
- Spoon slightly warm caramel sauce over each panna cotta and serve.