Sunday Night^® Rhubarb Caramel Panna Cotta

Directions

Panna Cotta

1. To make the panna cotta, pour 1 cup of the cream into a medium saucepan and sprinkle with the gelatin. Allow it to sit for 5 minutes to soften. Place the saucepan over low heat and whisk until the gelatin dissolves completely, about 2 to 3 minutes. Add the sugar and the remaining cream and light cream.

2. Increase the heat to medium and stir until the sugar has completely dissolved and steam rises from the pot, another 3 to 5 minutes. Add the vanilla extract and Grand Marnier (if using). Pour the panna cotta into a large measuring cup to make pouring into the serving cups easier.

3. Place 6 small, clear-glass serving cups on a rimmed sheet pan. Pour the panna cotta into each cup, making sure to pour into the center so that the mixture does not drip down the sides of the serving glasses.

4. Refrigerate uncovered until cold, about 4 hours (if you cover the puddings when hot, steam will gather under the plastic and cause moisture to collect on the top of the puddings). When the panna cottas are thoroughly chilled, then cover them with plastic wrap and refrigerate until you are ready to serve.

Rhubarb Sauce

1. To make the Rhubarb Sauce, wash and cut the rhubarb into ½-inch chunks. Add to a medium saucepan with the water, orange juice (if using), sugar, cinnamon, and allspice. Bring to a boil and then simmer until the liquid is reduced by half and the rhubarb is soft and broken down into shreds.

2. Add the Grand Marnier, if using, and stir. Allow to cool before topping the panna cotta.

Panna Cotta + Rhubarb Sauce

1. To assemble the panna cotta, remove the lid from the jar of Sunday Night Sea Salt Caramel sauce and warm for 30 seconds in the microwave. Stir the sauce in the jar with a small spoon. Spoon 1 tablespoon of the warm caramel over each panna cotta and top with 2 tablespoons of the rhubarb sauce. Serve immediately.