Panna Cotta with Caramel Sauce

Discussion in 'Recipes' started by, Feb 17, 2010.


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    Caramel sauce
    1/3 cup water
    1/3 cup sugar

    Panna Cotta
    1 cup milk
    1/2 cup sugar
    half of a vanilla bean
    2 sheets gelatin
    2 cups heavy cream



    Caramel sauce
    Put water and sugar in a clean pot and bring to a boil without mixing.
    When the caramel turns golden, remove from heat and pour into six ramekins.

    Panna Cotta
    Put the milk and sugar into a pot.
    With a pairing knife, open vanilla bean and scrape seeds into mixture.
    Bring mixture to a boil.
    Soak gelatin in cold water until soft (3 to 4 minutes).
    Squeese out excess water and stir into hot milk.
    Strain all through a sieve and let cool.
    Whip cream until stiff and fold into cold milk.
    Fill ramekins with cream mixture and let cool in refridgerator for at least 2 hours. Unmold on to plate and serve with fresh berries or poached fruit.
    Serves Six