Buttermilk Panna Cotta w/ Raspberry Carmel Sauce

You may have notice a considerable amount of bloggers sporting a red theme today. They do so in support of the 33.4 million people living with HIV. Today is World Aids Day and food bloggers are supporting and remembering those affected by this disease by posting red-themed recipes.

Every year AIDS claims more than 2 million men, women and children. Wear red, cook red and show your support for those we have lost and those still living.

I choose to create a beautiful dessert of Panna Cotta with a vibrant red raspberry carmel sauce. Panna cotta is a velvety smooth dessert consisting of cream, gelatin and vanilla. In this recipe I also added a good amount of buttermilk for a tangy addition to the dessert. The recipe is simple and adds a rich and satisfying but lighter end to any meal. It is simple to prepare but is guaranteed to wow your family or your guests.

Buttermilk Panna Cotta w/ Raspberry Carmel Sauce

serves 5

Panna Cotta

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1 3/4 tsp unflavored gelatin

3/4 c. heavy cream

1/4 cup sugar

1 1/2 c. buttermilk

2 tsp. vanilla bean paste

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Raspberry Carmel Sauce

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1 cup sugar

6 tbsp. water

1 c. heavy cream

1 stick butter

6 oz. fresh or frozen raspberries

Combine unflavored gelatin and 1 3/4 tbsp. water in bowl. Set aside and let bloom. Add sugar and heavy cream to a sauce pan, heat to a simmer. remove from heat and add gelatin. Stir to combine. Let cool. Add buttermilk to cooled mixture. Whisk to combine. Divide among 5 individual ramekins. Cover and place in fridge for 4 1/2 to 5 hours until set.

Raspberry Carmel Sauce

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Place sugar and water in a medium sauce pan, simmer until sugar dissolves. Bring sugar to boil and boil without touching for 8 minutes until a light amber color. While waiting combine cream and butter in pan and heat until melted. After 8 minutes slowly add cream mixture to sugar mixture while stirring. The mixture will bubble up a considerable amount, be careful! When all cream mixture is add stir until bubbling subsides and mixture is a smooth Carmel. Add raspberries and stir to incorporate. Let cool to room temperature.

To Plate:

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Run a sharp knife around the inside edge of the ramekin to release the panna cotta. Place plate on top of ramekin and turn over. The panna cotta will eventually slide out of the ramekin and onto the plate. Spoon raspberry carmel sauce around the edge of the dessert and garnish with raspberries and mint. Serve immediately!

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You will have sauce left over, refrigerate for 7-10 days. Use remaining sauce as a ice cream topping or whatever you desire.