Panna Cotta With Caramel Sauce Recipes

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

PANNA COTTA WITH PRALINE CARAMEL SAUCE

Steps:

• In a cup sprinkle gelatin over milk and let soften. In a large saucepan whisk together confectioners' sugar, vanilla beans, salt, and 2 cups heavy cream and bring just to a boil over moderately low heat, stirring occasionally. Remove pan from heat and scrape seeds from vanilla beans into liquid (discard pods). Add gelatin mixture, stirring until dissolved. Pour mixture into a large metal bowl and chill, stirring occasionally, until cooled to room temperature, about 1 hour.
• Make praline cream while mixture is cooling.
• In a small saucepan cook granulated sugar, corn syrup, and water over moderate heat until a light caramel. Stir in hazelnuts and baking soda (mixture will foam up) and immediately spoon onto a sheet of foil. Cool praline and break into chunks. Praline may be made 1 week ahead and frozen, wrapped in foil.
• For caramel sauce:
• In a dry heavy saucepan, cook granulated sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork until melted, and then swirling pan, until a deep golden caramel and remove pan from heat. Add water (mixture will bubble up) and simmer, stirring, until caramel is dissolved. Cool sauce and chill until cold. Sauce may be made 1 week ahead and chilled, covered. Before serving, thin sauce with water if necessary.
• In a small bowl, whisk sour cream until smooth. In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup heavy cream until it just holds stiff peaks. Gently fold sour cream into whipped cream. Gently fold sour cream mixture into cooled gelatin mixture until smooth and pour into a 6 1/2-cup mold or bowl. Chill panna cotta, covered, at least 4 hours (until firm) and up to 2 days.
• To unmold panna cotta, loosen edge and dip mold or bowl into a slightly larger bowl filled halfway with hot water. Invert mold or bowl onto a platter with a raised edge. Stir praline into caramel sauce and pour over panna cotta.
• Cut panna cotta into wedges and spoon sauce over each serving.
• To toast and skin hazelnuts:
• Preheat oven to 350°F.
• In a baking pan, toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

BUTTERMILK PANNACOTTA WITH CINNAMON-CARAMEL SAUCE

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.