Imagine a dessert so silky smooth it practically melts on your tongue, combining the tangy richness of buttermilk with a seductive cinnamon caramel sauce that will transport you straight to culinary heaven. This Buttermilk Pannacotta isn't just a dessert—it's an experience that promises to elevate your home cooking from ordinary to extraordinary, with a touch of Italian elegance that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups buttermilk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 packet (2 1/4 tsp) gelatin
- 1 teaspoon vanilla extract
- 1/2 cup sugar (for caramel sauce)
- 1/4 cup water (for caramel sauce)
- 1/2 teaspoon ground cinnamon (for caramel sauce)
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup of buttermilk and let it bloom for 5 minutes to soften.
- In a medium saucepan, combine heavy cream and 1/2 cup sugar. Heat over medium heat, stirring constantly until sugar dissolves completely and mixture is just about to simmer. Do not let it boil.
- Remove cream mixture from heat and whisk in the bloomed gelatin until fully dissolved and incorporated.
- Stir in remaining buttermilk and vanilla extract, mixing thoroughly to ensure smooth consistency.
- Strain the mixture through a fine-mesh sieve to remove any potential gelatin lumps.
- Pour the mixture evenly into 6 ramekins or serving glasses, leaving some space at the top.
- Refrigerate pannacotta for at least 4 hours or overnight until fully set and firm.
- For caramel sauce, combine 1/2 cup sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring.
- Allow sugar to caramelize, gently swirling pan occasionally until it turns amber brown (about 6-8 minutes).
- Remove from heat, carefully stir in ground cinnamon, and let cool slightly.
- Before serving, drizzle cinnamon caramel sauce over chilled pannacotta.
- Optionally, garnish with fresh berries or mint leaves for added presentation.
Tips
- Always bloom gelatin slowly and carefully to ensure a smooth, lump-free texture.
- Use a fine-mesh strainer when transferring the mixture to remove any potential gelatin clumps.
- When making caramel, resist the urge to stir—instead, gently swirl the pan to ensure even caramelization.
- Chill pannacotta for at least 4 hours, but overnight is even better for optimal setting.
- For a picture-perfect presentation, run a thin knife around the edge of the ramekin before unmolding.
- Use a candy thermometer if you're uncertain about caramel's color and doneness.
- Serve chilled and drizzle caramel sauce just before serving to maintain the perfect temperature and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 50mg
