Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, butter scotch rosogolla panna cotta served in biscuit tart. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Butter scotch rosogolla Panna cotta served in biscuit tart is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Butter scotch rosogolla Panna cotta served in biscuit tart is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have butter scotch rosogolla panna cotta served in biscuit tart using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butter scotch rosogolla Panna cotta served in biscuit tart:
- Get For the biscuit tart
- Get 2 packet Ore biscuit
- Get 10 Marie biscuits
- Make ready 4 tbsp butter
- Get Butterscotch sauce and cracklers
- Make ready 1/2 cup chopped mixed nuts
- Get 3 tbsp Butter
- Get 1 tbsp Fresh cream
- Make ready For the rosogolla pannacota
- Get 6 medium sized rosogolla
- Make ready 300 gm fresh cream
- Take 2 tbsp condensed milk
- Take As needed Geletain
- Take 1 tbsp butterscotch sauce
Instructions to make Butter scotch rosogolla Panna cotta served in biscuit tart:
- First for the biscuit tart. Take oreo biscuit and Marie biscuits and grind it separately in a mixer. Then add butter to it. Mix it well. Then set it in a mould. And let it set in the fridge.
- For the butterscotch crackers crush the mixed nuts. (peanuts, almond and kaju). In a pan add sugar. Sprinkle some water when it get caramilised. Add the nuts. Then add butter.
- Then spread the mixture on a plate and let it cool. Then just take it out and put it in a foil or plastic bag and crush it. Keep it aside
- Now for the Pannacotta. Add fresh cream in pan. Keep stiring. When it comes to boil add the 1 teaspoon butterscotch sauce(I have used it instead of butterstoch essence). Then add some condensed milk. Mix it well. Now add the geletain. Put off the flame. Now add the butterscotch crackers mix it well. Keep some for garnishing.
- Now in a bowl first put the mixture then half of the rosogolla. Then again place the mixture and then again the rosogolla. Garnish the rest of the butterscotch crackers. Let it set in the fridge
- For serving. Take the biscuit tart then place a portion of the Pannacotta on it. Please note that the rosogolla are medium sized and for making butterscotch sauce we just need to caramilising sugar add butter and fresh cream to it.
So that is going to wrap it up with this exceptional food butter scotch rosogolla panna cotta served in biscuit tart recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
