Vanilla Rum Panna Cotta with Salted Caramel

2017-01-11
  • Yield : 8 servings
  • Cook Time : 30m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 2 teaspoons (1 packet) unflavored gelatin
  • 3 cups heavy cream, divided
  • 2 cups plain whole-milk yogurt
  • 2 teaspoons pure vanilla extract
  • Seeds scraped from 1 vanilla bean
  • 3/4 cup sugar
  • Dark rum, such as Mount Gay
  • 1/2 cup good caramel sauce, such as Fran's
  • Fleur de sel

Method

Step 1

In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Step 2

Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Step 3

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve. 

Recipe Type: Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *