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Nutrition Facts
Serving Size 1 (126g) Recipe makes 6 servings
Calories 256
Calories from Fat 136		(53%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 85mg		3%
Potassium 167mg		4%
Total Carbohydrate 27.2g		9%
	Dietary Fiber 0.0g	0%
	Sugars 25.9g
Protein 3.3g		6%
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Buttermilk Panna Cotta With Cinnamon-Caramel Sauce

Recipe #399257 | 4¼ hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SweetJezebel
Nov 13, 2009

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. Preparation time is mostly chilling time. From December 2009 Bon Appetit magazine.

SERVES 6 (change servings and units)

Ingredients

1 1/2 teaspoons 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 golden brown sugar, packed
1/8 teaspoon ground cinnamon

Directions

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