Recipe - Panna Cotta With Caramel Sauce

CARAMEL SAUCE
1 cup Sugar
1 cup Water; or more

PUDDING
1 cup Water
2 tablespoon Water
4 teaspoon Unflavored gelatin
5 cup Whipping cream
1 cup Milk
1 cup Powdered sugar
1 Vanilla bean; split
lengthwise

From: Sandal@aol.com

Date: Mon, 14 Aug 1995 20:36:50 GMT
Creamy vanilla dessert similar to pudding Serves 6. from Coco Pazzo, an
excellent Italian restaurant in Chicago. from Bon Appetit, March 1995.

FOR SAUCE: Combine 1 cup sugar and One half cup water in heavy medium sauce pan
over low heat. Stir until sugar dissolves. Increase heat and boil without
stirring until syrup turns amber, occasionally swirling pan and brushing
down sides with wet pastry brush, about 8 minutes. Remove pan from heat.
Carefully add One half cup water (mixture will splatter). Return pan to heat and
bring to boil, stirring to dissolve any caramel bits, about 2 minutes.
Cool. (Caramel can be prepared up to 1 week ahead. Cover and refrigerate.
Rewarm caramel over low heat before using, thinning with more water if
necessary.)

FOR PUDDING: Pour 2 tablespoons water into small bowl. Sprinkle with
gelatin. Let stand until softened, about 10 minutes. Mix cream, milk and
sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to boil, stirring frequently. Remove from heat. Add gelatin mixture
and stir to dissolve. Remove vanilla bean. Transfer mixture to bowl. Place
bowl over larger bowl of ice water. Let stand just until cool, stirring
occasionally, about 30 minutes. Divide pudding equally among six 10ounce
custard cups. Cover and refrigerate overnight.

Unmold puddings onto plates. Drizzle with caramel sauce and serve.

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