Buttermilk Pannacotta With Cinnamon Caramel Sauce Recipes

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.

BUTTERMILK PANNA COTTA

Steps:

• Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
• Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
• Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
• BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.

CHEF JOHN'S BUTTERMILK PANNA COTTA

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.