Vanilla Rum Panna Cotta With Salted Caramel Recipes
PANNA COTTA WITH CARAMEL SAUCE
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
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.
VANILLA-RUM COLAS
Set these drinks out on a tray so guests can help themselves to this cola spiked with rum, vanilla, and orange.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- For each drink, fill a glass 3/4 full with ice. Add 1/2 cup cola, 3 tablespoons rum, and 1/8 teaspoon vanilla. Squeeze orange or kumquats into drink, and stir.
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- 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
- Meanwhile, in a large bowl, whisk together 1½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1½ 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.
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