Panna Cotta with Caramel Sauce
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This is a super easy dessert. Prepare this at least a few hours ahead of time or the night before, so that the Panna Cotta has time to set. The only thing that has to be done near serving time is the caramel sauce, because you want the contrast of the warm sauce against the cold panna cotta. INGREDIENTS 1/3 cup hot water 2 (1/4-ounce) packets unflavored powdered gelatin 1 cup confectioners' sugar 3 cups half-and-half 1 cup heavy cream 1-1/2 teaspoons vanilla extract Orange Caramel Sauce, see recipe FOR THE PANNA COTTA - In a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Set aside. Combine sugar and 1 cup half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream and vanilla. Cook 3 minutes, stirring constantly. Pour into ramekins or cupcake tins and chill for at least 2 hours or overnight to 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. Makes 10 to 12 servings ORANGE CARAMEL SAUCE 4 tablespoons unsalted butter 1/3 cup light brown sugar 1 small navel orange, zested and juiced 1 whole star anise 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. Discard star anise.