Desserts Pudding: Panna Cotta 01 by Recipe Cottage

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	Panna Cotta 01

		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.