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Buttermilk Panna Cotta with Cinnamon-Caramel Sauce

Buttermilk Panna Cotta with Cinnamon-Caramel Sauce

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  • 1 1/2 teaspoons (scant) unflavored gelatin
  • 1 cup heavy whipping cream, divided
  • 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

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 282.9 %Calories from Fat 48.8 Fat (g) 15.3 Saturated Fat (g) 9.5 Cholesterol (mg) 57.2 Carbohydrates (g) 33.6 Dietary Fiber (g) 0.0 Total Sugars (g) 32.2 Net Carbs (g) 33.5 Protein (g) 3.4Reviews Section

Watch the video: Ina Garten shows us how to make a caramel-topped panna cotta (July 2022).


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