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From The Best of Kahlua, a Guide to Food and Entertaining
Kahlua Panna Cotta with Caramel Sauce
1 envelope unflavored gelatin 1/2 cup Kahlua, divided use 3 1/2 cups whipping cream, divided use 1 cup milk 3 Tablespoons granulated sugar 1 vanilla bean, split 1 cup light brown sugar, packed 1/2 cup dark corn syrup 1/4 cup butter 1 1/2 teaspoons vanilla extract
In large stainless steel bowl, sprinkle gelatin over 1/4 cup Kahlua. Place over simmering water to dissolve completely.
Combine 3 cups cream, milk and granulated sugar. Scrape inside of vanilla bean into mixture. Bring to a boil; boil 1 minute. Immediately pour over gelatin-Kahlua mixture. Strain. Pour into 10 oiled 4-oz. cups. Chill 3 hours.
In a 1 1/2 qt. pan bring brown sugar, corn syrup, butter and remaining 1/2 cup cream to boil. Add remaining 1/4 cup Kahlua and vanilla extract. Cool.
Unmold custards and serve over sauce.
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