Buttermilk Pannacotta With Cinnamon-Caramel Sauce

• 1 1/2 teaspoons (scant) unflavored gelatin
• 1 cup heavy whipping cream, divided
• 1/3 cup sugar
• 1 1/2 cups low-fat buttermilk
• 2 1/2 teaspoons vanilla extract, divided
• 1/2 cup (packed) golden brown sugar
• 1/8 teaspoon (generous) ground cinnamon

1. Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
2. Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
3. Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
4. Spoon slightly warm caramel sauce over each panna cotta and serve.

unflavored gelatin, heavy whipping cream, sugar, lowfat buttermilk, vanilla, golden brown sugar, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/buttermilk-pannacotta-with-cinnamon-caramel-sauce-356353 (may not work)