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Buttermilk Panna Cotta With Cinnamon-Caramel Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4143
Energy (kCal)706.9
Carbohydrates (g)71.815
Total fats (g)43.3023
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. | 2. Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours. | 3. Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla. | 4. Spoon slightly warm caramel sauce over each panna cotta and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 1/2 1/2 unflavored - - - -
    heavy whipping cream 1 cup divided 408.0 3.2880000000000003 3.408 43.29600000000001
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    buttermilk 1 1/2 1/2 low fat - - - -
    vanilla extract 2 1/2 teaspoons divided 30.24 1.3283 0.0063 0.0063
    golden brown sugar 1/2 cup - - - -
    cinnamon 1/8 teaspoon ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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