Caramel Panna Cotta
Panna cotta (PAHN-nah KOH-tah), Italian for "cooked cream," is a light, silky custard that is set using gelatin instead of eggs.
- Panna Cotta
- 1/2 teaspoon sugar plus 3 tablespoons, divided
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1/2 teaspoon Double-Strength Vanilla
- 1/8 teaspoon salt
- Caramel Syrup
- 1/4 cup sugar
- 2 tablespoons water
- Caramel Drizzle Designs (optional, see Chef's Corner)
Lightly spray two Prep Bowls with vegetable oil. Coat insides of bowls with 1/2 teaspoon sugar, tapping out excess. For panna cotta, sprinkle gelatin over water in another Prep Bowl; let stand 5 minutes. Meanwhile, heat milk in (1.5-qt.) Saucepan over medium-low heat until hot; remove from heat. Add gelatin mixture; stir until gelatin is dissolved. Add cream, remaining 3 tablespoons of sugar, vanilla and salt; mix well. Pour cream mixture evenly into prepared Prep Bowls; refrigerate 1-2 hours or until set.
For caramel syrup, place sugar in (8-in.) Sauté Pan. Cook over medium-high heat until sugar melts and turns a light caramel color. Carefully add water (mixture will sputter); stir until caramel is completely dissolved. Remove from heat; cool slightly. Refrigerate about 1 hour or until well chilled. Remove from refrigerator; adjust consistency with 1-2 teaspoons additional water, if necessary.
For each serving, unmold panna cotta onto serving plate. Drizzle with caramel syrup. Garnish with Caramel Drizzle Designs, if desired.
- 2 servings
Nutrients per serving:
Calories 420, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 49 g, Protein 5 g, Sodium 200 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
3 starch, 4 fat (3 carb)
Caramel Drizzle Designs: Place 1/2 cup sugar, 1 tablespoon corn syrup and 1 teaspoon water in Sauté Pan. Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon. Reduce heat to low. Stir syrup until honey colored (to check color, place a small drop of syrup onto a white paper plate; repeat until honey color is achieved); remove pan from heat. Stir sugar syrup constantly until it mounds on a spoon. Using Small Bamboo Spoon, drizzle caramel in a very thin stream onto Parchment Paper, forming a crisscross design. (Caramel can be reheated if too hard.) Allow to harden; carefully peel from paper.