Buttermilk Panna Cotta with Cinnamon Caramel

Buttermilk Panna Cotta with Cinnamon Caramel


  • 1 1/2 teaspoons (scant) unflavored gelatin

  • 1 cup heavy whipping cream, divided

  • 1/3 cup sugar

  • 1 1/2 cups low-fat buttermilk

  • 2 1/2 teaspoons vanilla extract, divided

  • 1/2 cup (packed) golden brown sugar

  • 1/8 teaspoon (generous) ground cinnamon


  1. Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.

  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.

  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.

  4. 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.

  5. Spoon slightly warm caramel sauce over each panna cotta and serve.

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