Salted Bourbon Caramel Sauce →

Nothing like store-bought caramel sauce, this sauce is decadently rich and faintly boozy. Keep it on hand in the fridge to serve over ice cream, apple pie, or your favorite baked dessert. Enjoy!

BOURBON CARAMEL SAUCE
Makes about 1 ½ - 2 cups

INGREDIENTS

• 1 cup granulated (white) sugar

• 1/4 cup water

• 1/2 cup heavy whipping cream, room temperature* (Add an extra ¼ cup for a lighter sauce.)

• 1/4 cup butter, room temperature*

• 1 teaspoon vanilla extract

• ¼ cup bourbon

• ½ teaspoon fine sea salt

 INSTRUCTIONS

1. Combine the sugar and water in a heavy-bottomed saucepan and stir to combine.

2. Turn the burner on to medium-high heat. Do not stir or touch the pan until the sugar has caramelized.  As you watch carefully, the sugar mixture will go from being completely clear to a champagne color to a light golden color, and then to increasingly darker shades of amber.  Once the sugar reaches a deep amber color (think the color of a copper penny), remove the saucepan from the heat and turn off the burner.

3. Immediately begin to pour the warm heavy cream slowly and carefully into the sugar mixture, whisking vigorously as you pour to incorporate the cream.  (The mixture will bubble furiously when the cream hits the hot sugar, so be careful!)  Add in the warm butter and whisk until combined and emulsified. Add the vanilla, bourbon, and sea salt, and continue to whisk vigorously until you have a smooth sauce.

4. Let the sauce cool until it reaches room temperature (it will thicken as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks. Reheat the sauce in a microwave for a few seconds or in a saucepan stirring over medium low heat for a few minutes.

Serve spooned over ice cream or your favorite baked dessert.

 *Feel free to heat the cream and butter up a bit in the microwave for a few seconds if you are in a hurry.  Both ingredients must be at room temperature (or warmer).  If cold, they will cause the caramelized sugars to seize and clump.

 Adapted from: https://www.gimmesomeoven.com/bourbon-caramel-sauce/

Orange Panna Cotta with Strawberry Coulis →

The classic Italian dessert Panna Cotta, which means “cooked cream”, originated in the Piedmont region of Italy. This riff on Panna Cotta uses the standard proportions of heavy cream to milk or half-and-half, but I use less sugar and add a small amount of orange flavor to change the flavor profile from “creamy-vanilla” to “creamy-orange-vanilla”. A light strawberry coulis balances the creamy richness of the panna cotta. Gustare!

Orange Panna Cotta with Strawberry Coulis

Serves: 6-8 depending on the size of the ramekins

Ingredients:

• 1/2 cup of freshly squeezed orange juice strained + 1 tablespoon reserved

• 1 tablespoon grated orange zest

• 1 cup heavy cream

• 1 ¼ cup Half-and-Half

• ¼ cup sugar (I used Sugar in the Raw turbinado sugar)

• 2 teaspoons unflavored gelatin

• 1-2 teaspoons vanilla extract

• 1 cup fresh or frozen unsweetened strawberries thawed

• 3 tablespoons of confectioners sugar

• 1-2 tablespoons fresh orange juice to taste

• 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

For the Panna Cotta:

1. In a small saucepan on the stovetop, reduce ½ cup of orange juice to ¼ cup of juice and cool to room temperature.

2. Sprinkle the gelatin evenly over the cooled orange juice and set aside while the gelatin softens.

3. Using a 2-3 quart saucepan over medium heat, mix the sugar, orange zest, half-and-half, and heavy cream stirring until the sugar dissolves and the mixture just comes to a boil.

4. Remove from heat and strain the mixture to remove the orange zest; add the vanilla.

5. Mix a cup of the cream mixture with the orange juice-gelatin mixture and stir until the gelatin has dissolved and there are no lumps.

6. Add the mixture to the remaining warm cream and stir until fully incorporated. (see Note)

7. Pour the mixture into lightly oiled ramekins and place in a cool place or the fridge.

For the Strawberry Coulis:

1. Combine the reserved orange juice, strawberries, and sugar in a saucepan over medium heat and cook, stirring frequently until the strawberries collapse and are mushy and the ingredients are well mixed.

2. Add the mixture to a blender and puree until smooth.

3. Strain through a fine sieve to remove the seeds from the strawberries. Set aside and refrigerate until ready to serve.

To Serve:

1. Place each ramekin in hot water briefly and use a thin knife to release the custard from the sides of the ramekin and carefully tip the panna cotta out onto a dessert plate.

2. Drizzle over with the strawberry coulis, or spoon the coulis on the plate around the edges of the panna cotta.

Notes:
1. If there are any lumps of undissolved gelatin, strain again to remove the lumps.

2. Store any extra coulis covered in the fridge for up to a week, or pour into an ice-cube tray and freeze covered with plastic wrap for up to a month.

3. Left-over panna cotta in ramekins will keep in the fridge for a day or two.

https://www.greatitalianchefs.com/how-to-cook/how-to-make-panna-cotta