Panna Cotta With Butterscotch Sauce
Panna Cotta With Butterscotch Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, panna cotta with butterscotch sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Panna Cotta With Butterscotch Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Panna Cotta With Butterscotch Sauce is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Panna Cotta With Butterscotch Sauce:
  1. Get For Pudding
  2. Get 1 cup Whole milk
  3. Prepare 1 cup Fresh cream (35% milk fat)
  4. Prepare 1/3 cup Sugar
  5. Take 2 teaspoons Gelatin powder
  6. Prepare 2-3 drops Vanilla essence
  7. Make ready 1 pinch Salt
  8. Prepare For Sauce
  9. Prepare 1/2 cup Sugar
  10. Make ready 2 tablespoons Butter
  11. Prepare 2 tablespoons Hot water
  12. Get 1/2 cup Fresh cream (35% milk fat)
  13. Make ready 1/4 teaspoon Vanilla essence
  14. Prepare 1 pinch Salt
  15. Prepare To Serve
  16. Take 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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