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Panna Cotta with Caramel Sauce

This recipe comes from Mangia Bene Pasta - what can I add after a title like that, except to say this site has some excellent recipes and information. Well worth visiting.

If you would like to visit this website <click here>


2 tbsp water
1 1/4 tsp unflavored gelatin
2 cups heavy cream, divided
1 1/4 cups plain yogurt
1 tsp vanilla extract
1/2 cup sugar

Caramel Sauce:
1 cup light brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 tsp vanilla extract


Panna Cotta:

  • Combine water and gelatin in a bowl and allow to sit for 15 minutes or until softened.
  • In another bowl, whisk together 1 cup cream, yogurt, and vanilla.
  • In a small saucepan over medium heat, combine 1 cup cream and 1/2 cup sugar.
  • Stir well until sugar dissolves and mixture begins to simmer. Remove form heat.
  • Stir the gelatin mixture into the hot cream. Combine with the cream-yogurt mixture.
  • Divide among 6 ramekins. Refrigerate 6 - 8 hours.

Caramel Sauce:

  • Bring brown sugar, corn syrup, butter, and cream to a boil in a saucepan.
  • Add vanilla extract. Cool. Unmold panna cotta and serve over sauce.

Serves 6

© 2001-2002 Sandra Laux