Buttermilk Pannacotta With Cinnamon Caramel Sauce Recipes

BUTTERMILK PANNACOTTA WITH CINNAMON-CARAMEL SAUCE

Buttermilk Pannacotta with Cinnamon-Caramel Sauce image

Provided by Bon Appétit Test Kitchen

Categories Milk/Cream Dessert Quick & Easy Vanilla Chill Cinnamon Simmer Ramekin Buttermilk Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons (scant) 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 (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon

Steps:

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.

BUTTERMILK PANNA COTTA WITH CINNAMON-CARAMEL SAUCE

Buttermilk Panna Cotta With Cinnamon-Caramel Sauce image

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.

Provided by Pinay0618

Categories Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 257, Fat 15.2, SaturatedFat 9.5, Cholesterol 56.8, Sodium 85.4, Carbohydrate 27.2, Sugar 25.9, Protein 3.3

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