Ina Garten Vanilla Rum Panna Cotta with Salted Caramel

Ina Garten vanilla rum panna cotta with salted caramel turns heavy cream, yogurt and real vanilla bean into a silky chilled dessert in 20 minutes plus overnight chilling. This make-ahead easy dessert fits dinner parties, holiday tables and date night, and the only cooking is a quick pot of warm cream.

Chill the panna cotta overnight, because that long rest is what sets it into a smooth, spoonable custard. Serve it after only a few hours and it stays loose and runny in the glass.

Ina Garten fell for salty caramel after discovering Fran's salted caramels, and she likes caramel with vanilla undertones to balance the sweetness. Warm caramel on cold panna cotta is the whole idea here, so you spoon it on right before serving.

Source: Cooking for Jeffrey (2016)

Ina Garten Vanilla Rum Panna Cotta with Salted Caramel

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Course: DessertCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

520

kcal

Yogurt gives this panna cotta a light, tangy backbone under all that cream, so it tastes rich without feeling heavy. A thin layer of warm caramel and a pinch of flaky salt finish each glass.

Ingredients

• 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
  

• 3/4 cup sugar
  

• Dark rum, such as Mount Gay
  

• 1/2 cup good caramel sauce, such as Fran's
  

• Fleur de sel
  

Directions

• Soften the gelatin: Sprinkle 2 teaspoons of unflavored gelatin over 3 tablespoons of cold water in a small bowl. Stir it, then set it aside for 10 minutes so it softens.
• Mix the cream and yogurt: Whisk 1 1/2 cups heavy cream, 2 cups plain whole-milk yogurt, 2 teaspoons vanilla extract and the seeds from 1 vanilla bean in a large bowl. Keep this bowl nearby, since the hot cream goes into it in a minute.
• Heat the cream and sugar: Combine the remaining 1 1/2 cups of heavy cream and 3/4 cup of sugar in a small saucepan. Bring it to a simmer over medium heat, stirring so the sugar dissolves.
• Dissolve the gelatin: Take the pan off the heat and stir in the softened gelatin until it completely dissolves. The hot cream melts it in seconds.
• Combine and add the rum: Pour the hot cream mixture into the cream-yogurt mixture and stir in 3 tablespoons of dark rum. Whisk gently until everything looks smooth and even.
• Fill the glasses: Divide the mixture among 8 serving glasses and refrigerate them uncovered until cold. Once they are thoroughly chilled, cover them with plastic wrap.
• Chill overnight: Leave the covered glasses in the refrigerator overnight. By morning they are set and silky.
• Warm the caramel: Heat 1/2 cup of caramel sauce with 2 teaspoons of dark rum in a small bowl in the microwave, or in a small saucepan over low heat. Warm it just until it pours easily.
• Top and serve: Spoon a thin layer of warm caramel over each cold panna cotta. Sprinkle each one with fleur de sel and serve right away.

Tools for this recipe

• OXO 11-inch balloon whisk, Cuisinart MultiClad Pro 3-quart saucepan, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this panna cotta ahead of time?

Yes, it is designed for that, since it needs to chill overnight anyway. Keep the glasses covered in the fridge and only warm the caramel right before serving.

Can I leave out the rum?

You can skip the rum in the panna cotta and the caramel, and it will still taste creamy and vanilla-forward. The rum adds a warm, toasty note, so a little extra vanilla extract makes up for it.

Can I use vanilla extract instead of a vanilla bean?

The recipe uses both the extract and the bean seeds, and the seeds give those tiny specks and a deeper flavor. If you only have extract, use it, though the flavor will be a bit simpler. Ina Garten prefers homemade extract, which she gets from steeping vanilla beans in vodka.

What glasses should I use?

Ina Garten uses 12-ounce old-fashioned glasses, which show off the white panna cotta and the caramel layer on top. Any short glass or small jar of a similar size works fine.

What is the most common mistake with panna cotta?

Cutting the chilling short is the big one, because the dessert needs the full overnight rest to set properly. Pouring caramel on while it is hot is the other, so warm it only until it is just pourable.