1 teaspoon unflavored jel powder
2 tablespoons cold water
1½ cups heavy cream, divided
1 cup plain yogurt (not nonfat)
1 teaspoon vanilla extract
⅓ cup sugar
¼ cup Bakers Choice Caramel Cream
Sea salt, for sprinkling

  1. In a small bowl, sprinkle the gelatin into 2 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  2. Meanwhile, in a large bowl, whisk together ½ cup cream, yogurt, and vanilla extract. Heat the remaining 1 cup cream and sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture.
  3. Pour into 4 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
  4. Before serving, heat the caramel sauce in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with sea salt flakes and serve. If serving this dish on Shabbos, it can be fully prepared before Shabbos using the same instructions. Spoon the caramel over the panna cotta before Shabbos and keep refrigerated.


Yield: 4 servings

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