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Adres engellerini aşmak için en Bettilt güvenilir yol bağlantısıdır.
Buttermilk Panna Cotta with Cinnamon Caramel
Ingredients
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1 1/2 teaspoons (scant) unflavored gelatin
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1 cup heavy whipping cream, divided
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1/3 cup sugar
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1 1/2 cups low-fat buttermilk
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2 1/2 teaspoons vanilla extract, divided
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1/2 cup (packed) golden brown sugar
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1/8 teaspoon (generous) ground cinnamon
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.
Take the panna cottas out of the refrigerator and run a thin knife around the edge. Take a plate and put it on top of the panna cotta, then turn it over. If it does not come out, fill a shallow dish with warm water, and let the panna cotta dish soak in it for a minute. That should help.
Spoon slightly warm caramel sauce over each panna cotta and serve.
