A silky-smooth panna cotta with the tang of buttermilk, this dessert is wonderfully easy to pull off. Any leftover sauce would be great spooned over ice cream.
Recipe information
Total Time
4 1/2 hours (includes chilling time)
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Step 2
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.
Step 3
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.
Step 4
Spoon slightly warm caramel sauce over each panna cotta and serve.
