Panna Cotta with Caramel Sauce

1. 1

   Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined.

2. 2

   Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.

3. 3

   Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves.

4. 4

   Whisk gelatin mixture into half-and-half mixture until thoroughly combined.

5. 5

   Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.

6. 6

   Remove panna cotta from refrigerator.

7. 7

   Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds.

8. 8

   Turn out the panna cotta forms onto serving plates.

9. 9

   Top with Orange Caramel Sauce and let run down sides.

10. 10

    Serve while sauce is still warm.

11. 11

    Melt the butter and brown sugar together in a small saucepan over medium heat.

12. 12

    Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes.

13. 13

    Stir in the orange zest and remove from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.