"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Panna Cotta with Carmel Sauce Recipe

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This recipe for Panna Cotta with Carmel Sauce, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The McLean Family
Added: Friday, August 22, 2008


Panna Cotta:
1/3 cups of hot water
2 (1/4- ounce) packets of unflavored gelatin (powdered)
1 cup confectioners sugar
3 cups of half and half
1 cup of heavy cream
1 Ĺ teaspoons of vanilla extract

Caramel Sauce:
4 tablespoons of unsalted butter
1/3 cup of brown sugar
1 small orange zested and juiced

Panna Cotta: In a small bowl, whisk together hot water and gelatin, until gelatin dissolves. Combine the sugar and 1 cup of the half and half in a medium saucepan over medium to low heat. Add the remaining half and half, heavy cream and vanilla then cook for a few minutes stirring constantly.

Pour into ramekins (I use 4 medium sized) and chill in refrigerator for at least 3 hours. After several hours remove panna cotta from refrigerator. Take a paring knife and slide around the rim of the ramekin to loosen it from the edge. Then dip the bottoms of the ramekins in hot water for 10 seconds. Turn the panna cotta out onto the serving plates. Top with caramel sauce and let it cover the top. Serve while the caramel is still warm.

Caramel Sauce: Melt butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and simmer until a smooth and thick caramel consistency has formed.

This is one of my favorite desserts because it is delicious and so easy to make- and a show-stopper at a dinner party! Itís a do-it-ahead of time dessert (give at least 3 hours to set).




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