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Panna Cotta with Caramel Sauce
Serves 6.

1 cup sugar
1 cup or more water

1 cup water
2 tbl. water
4 tsp. unflavored gelatin
5 cups whipping cream
1 cup milk
1 cup powdered sugar
1 vanilla bean, split lengthwise

Combine 1 cup sugar and 1/2 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 1/2 cup water (mixture will
splatter). Return pan to heat and bring to boil, stirring to dissolve
any caramel bits, about 2 minutes. Cool.

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 10-ounce custard cups.
Cover and refrigerate overnight.

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


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