Best 6 Buttermilk Pannacotta With Cinnamon Caramel Sauce Recipes

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Buttermilk panna cotta with cinnamon caramel sauce is a delicious and decadent dessert that is perfect for any occasion. This classic Italian dish is made with just a few simple ingredients, and it can be easily prepared at home. Crème Anglaise is a classic dessert sauce made with egg yolks, sugar, milk, and cream. It makes a delicious topping for buttermilk panna cotta and adds an extra layer of flavor and richness to the dish. This recipe will guide you through the steps of making buttermilk panna cotta with cinnamon caramel sauce, providing detailed instructions and helpful tips to ensure a successful and tasty dessert.

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PANNA COTTA WITH CARAMEL SAUCE



Panna Cotta with Caramel Sauce image

Super easy, elegant dessert. Do this at least a few hours ahead of time so that the panna cotta has time to set and to take away last-minute stress. Only thing that has to be done near the time of serving is the caramel sauce because you want the contrast of the warm sauce against the cold panna cotta.

Provided by Dave Lieberman

Categories     dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 11

1 cup confectioners' sugar
3 cups half-and-half
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1/3 cup hot water
2 (1/4-ounce) packets unflavored powdered gelatin
Orange Caramel Sauce, recipe follows
4 tablespoons unsalted butter
1/3 cup light brown sugar
1 small navel orange zested and juiced
1 whole star anise

Steps:

  • Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.
  • Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
  • Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
  • Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.
  • Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.

BUTTERMILK PANNACOTTA WITH CINNAMON-CARAMEL SAUCE



Buttermilk Pannacotta with Cinnamon-Caramel Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Dessert     Quick & Easy     Vanilla     Chill     Cinnamon     Simmer     Ramekin     Buttermilk     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 teaspoons (scant) 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 (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon

Steps:

  • Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
  • 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.
  • 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.
  • Spoon slightly warm caramel sauce over each panna cotta and serve.

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

Provided by Claire Robinson

Categories     dessert

Time 4h5m

Yield s: 8 servings

Number Of Ingredients 6

1 (.25-ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch kosher salt
2 cups buttermilk, at room temperature

Steps:

  • Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
  • Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
  • Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
  • BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.

CHEF JOHN'S BUTTERMILK PANNA COTTA



Chef John's Buttermilk Panna Cotta image

This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h10m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
2 ½ cups heavy cream
½ cup white sugar
3 strips lemon peel
½ pinch kosher salt
⅛ teaspoon vanilla extract
½ cup buttermilk
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
  • Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
  • Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g

BUTTERMILK PANNA COTTA WITH CINNAMON-CARAMEL SAUCE



Buttermilk Panna Cotta With Cinnamon-Caramel Sauce image

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.

Provided by Pinay0618

Categories     Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
  • 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.
  • 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.
  • Spoon slightly warm caramel sauce over each panna cotta and serve.

Nutrition Facts : Calories 257, Fat 15.2, SaturatedFat 9.5, Cholesterol 56.8, Sodium 85.4, Carbohydrate 27.2, Sugar 25.9, Protein 3.3

BUTTERMILK PANNA COTTA WITH PASSION FRUIT SAUCE



Buttermilk Panna Cotta with Passion Fruit Sauce image

This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Nonstick cooking spray
1 tablespoon granulated gelatin
3 cups heavy cream
1 cup buttermilk
1/2 cup granulated sugar
1 vanilla bean, split
Pinch of salt
6 passion fruits
Confectioners' sugar, as needed
6 Heart-Shaped Sugar Cookies
Edible flowers or raspberries, for garnish (optional)
Mint leaves, for garnish (optional)

Steps:

  • Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
  • Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
  • Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
  • Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
  • To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.

Tips

  • For the smoothest panna cotta, make sure to strain the buttermilk and cream mixture before cooking.
  • Don't overcook the panna cotta. It should be set but still slightly wobbly in the center.
  • Chill the panna cotta for at least 4 hours, or overnight, before serving.
  • When making the caramel sauce, be careful not to burn the sugar. If the sugar starts to smoke, remove it from the heat immediately.
  • Once the caramel sauce has cooled slightly, stir in the cinnamon and butter until well combined.
  • Serve the panna cotta topped with the cinnamon caramel sauce and some fresh berries.

Conclusion

Buttermilk panna cotta with cinnamon caramel sauce is a delicious and elegant dessert that is perfect for any occasion. The panna cotta is smooth and creamy, with a slightly tangy flavor from the buttermilk. The cinnamon caramel sauce is rich and decadent, with a warm, spicy flavor. Together, these two components create a dessert that is both flavorful and satisfying.

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