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Vanilla Rum Panna Cotta with Salted Caramel

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  • 2 teaspoons (1 packet) unflavored gelatin
  • 3 cups heavy cream, divided
  • 2 cups plain whole-milk yogurt
  • 2 teaspoons pure vanilla extract
  • Seeds scraped from 1 vanilla bean
  • ¾ cup sugar
  • Dark rum, such as Mount Gay
  • ½ cup good caramel sauce, such as Fran’s
  • Fleur de sel

In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve

Meanwhile, in a large bowl, whisk together 1½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream–gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve. 

Copyright 2016, Cooking for Jeffrey by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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