Caramel Panna Cotta
- 2 (1/4 oz.) envelopes unflavored gelatin
- 2/3 cup Cold water
- 4 cups heavy cream divided
- 1 (12 oz.) jar Smucker's® Caramel Flavored Topping
- 1/4 teaspoon Salt
- 1 1/2 teaspoons vanilla extract
- No-Stick Cooking Spray
- 1/4 cup Powdered sugar
- Coarsely chopped peanut brittle or other nut brittle
- Step 1
COAT 8 (6 oz.) custard cups or individual ring molds with no-stick cooking spray. Sprinkle gelatin over water in small saucepan. Let stand 5 minutes.
- Step 2
STIR in 3 cups heavy cream, 3/4 cup caramel topping and salt. Cook over medium-high heat 5 to 10 minutes or until mixture simmers and gelatin is completely dissolved, stirring frequently. Remove from heat. Stir in vanilla. Pour into custard cups. Let cool at room temperature. Chill until firm, about 3 hours.
- Step 3
BEAT remaining 1 cup heavy cream and powdered sugar in medium bowl with electric mixer at high speed until stiff. Unmold panna cotta from custard cups onto individual serving plates. Drizzle with remaining topping. Garnish with whipped cream and peanut brittle. Serve immediately.