Panna Cotta With Butterscotch Sauce
Panna Cotta With Butterscotch Sauce

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, panna cotta with butterscotch sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Panna Cotta With Butterscotch Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Panna Cotta With Butterscotch Sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook panna cotta with butterscotch sauce using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Panna Cotta With Butterscotch Sauce:
  1. Get For Pudding
  2. Take 1 cup Whole milk
  3. Take 1 cup Fresh cream (35% milk fat)
  4. Make ready 1/3 cup Sugar
  5. Take 2 teaspoons Gelatin powder
  6. Take 2-3 drops Vanilla essence
  7. Prepare 1 pinch Salt
  8. Prepare For Sauce
  9. Make ready 1/2 cup Sugar
  10. Prepare 2 tablespoons Butter
  11. Prepare 2 tablespoons Hot water
  12. Make ready 1/2 cup Fresh cream (35% milk fat)
  13. Make ready 1/4 teaspoon Vanilla essence
  14. Get 1 pinch Salt
  15. Prepare To Serve
  16. Prepare 1/4 cup Cashew nuts, roasted
Instructions to make Panna Cotta With Butterscotch Sauce:
  1. FOR PUDDING - Pour milk, fresh cream, sugar and vanilla essence into a sauce pan. Heat the mixture in low flame until it is warm. Sprinkle the gelatin over the mixture and stir until the gelatin has dissolved. Don't let the mixture boil.
  2. Add salt and mix well. Strain the mixture and pour into individual bowls, leave it to cool. Chill in the refrigerator for about 4 hours or overnight.
  3. FOR SAUCE - Combine sugar and little water in a sauce pan. When sugar melts and becomes light brown color add butter and whisk. Add 2 tablespoon hot water and whisk until smooth.
  4. Add fresh cream and whisk again for few seconds until the sauce thickens slightly. Remove from heat, add vanilla essence and salt. Keep at room temperature.
  5. TO SERVE, pour the sauce over pudding and garnish with cashew nuts.

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