Panna Cotta with Caramel Sauce

Name: Panna Cotta with Caramel Sauce
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters confectioners sugar; 14 grams packets unflavored powdered gelatin; 710 milliliters half-and-half; 237 milliliters heavy cream; 79 milliliters light brown sugar; 1 small navel orange zested and juiced; 4 Tbsps unsalted butter; 2 teaspoons vanilla extract; 79 milliliters hot water; 1 whole star anise

Panna Cotta with Caramel Sauce might be just the dessert you are searching for. This gluten free recipe serves 12. One serving contains 249 calories, 3g of protein, and 18g of fat. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. Head to the store and pick up confectioners' sugar, powdered gelatin, half-and-half, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

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

Ingredients you will need

Sugar

Equipment you will use

Whisk

Sauce Pan

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

Ingredients you will need

Heavy Cream

Vanilla

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

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Gelatin

Water

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Whisk

Bowl

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

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Gelatin

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Whisk

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

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Cupcakes

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Ramekin

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.

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Caramel Sauce

Dip

Cupcakes

Orange

Water

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Ramekin

Serve while sauce is still warm.

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Sauce

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

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Brown Sugar

Butter

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Sauce Pan

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.

Ingredients you will need

Orange Juice

Orange Zest

Star Anise

Equipment

Ingredients

Servings:

237milliliters

confectioners' sugar 14grams

packets unflavored powdered gelatin 710milliliters

half-and-half 237milliliters

heavy cream 79milliliters

light brown sugar 1small

navel orange zested and juiced 4Tbsps

unsalted butter 2teaspoons

vanilla extract 79milliliters

hot water 1

whole star anise

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Born in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto