Buttermilk Panna Cotta With Cinnamon-Caramel Sauce
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 7.39 ml unflavored gelatin
- 236.59 ml heavy whipping cream, divided
- 78.78 ml sugar
- 354.88 ml low-fat buttermilk
- 12.32 ml vanilla extract, divided
- 118.29 ml golden brown sugar, packed
- 0.61 ml ground cinnamon
directions
- 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.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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