Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
Merry Christmas! I hope you found some goodies from Santa under the tree this morning. The holidays are a great time for life’s little indulgences, which in my case include lots of good desserts that I’d otherwise feel guilty about eating.
I’ve had my share of cakes and pies this holiday season, but lately I have been craving something a bit different. I wanted something creamy, but light at the same time. So I dug through my recipe clippings and found this.
Panna cotta is a classic Italian dessert usually made of cream, milk, sugar and gelatin and served with chocolate, caramel or fruit-based sauces. It’s less heavy than a custard, but much creamier than Jell-O.
This recipe substituted part of the milk with buttermilk, which added some tart and tang. The slightly sour buttermilk is the perfect contrast to the sweet and sticky caramel sauce.
This is a dessert you can (and need to) prepare ahead of time, making it a stress-free dish for entertaining. Even the caramel sauce can be made beforehand. Just heat it up in the microwave for a few seconds before spooning it over the panna cotta.
The leftover caramel sauce is great drizzled over desserts like vanilla ice cream and apple pie. Or if you are like me, just lick it right out of the bowl, no spoons needed.
Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
Adapted from Bon Appetit, December 2009
- Unflavored gelatin, 1 1/2 teaspoons
- Heavy whipping cream, 1 cup, divided
- Granulated sugar, 1/3 cup
- Vanilla extract, 2 1/2 teaspoons, divided
- Low-fat buttermilk, 1 1/2 cups
- Brown sugar, 1/2 cup
- Cinnamon, 1/8 teaspoon
Pour 1 1/2 tablespoons water into a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Combine 3/4 cup cream and granulated sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin and 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 six hours.
Combine brown sugar and remaining 1/4 cup cream in a 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 save panna cotta and serve.
Serves 6.