Buttermilk Pannacotta With Cinnamon-Caramel Sauce – a delicious recipe with unflavored gelatin, heavy whipping cream, sugar, low-fat buttermilk, vanilla, golden brown sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
994
kcal
Calories
90
g
Fat
47
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 teaspoons (scant) unflavored gelatin, 1 cup heavy whipping cream, divided, 1/3 cup sugar, 1 1/2 cups low-fat buttermilk, and more.
Yes, Buttermilk Pannacotta With Cinnamon-Caramel Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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