Panna Cotta With Butterscotch Sauce

Panna cotta is a melt in mouth Italian dessert which can be prepared in advance. It tastes great with homemade butterscotch sauce.

Panna Cotta With Butterscotch Sauce
 

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Panna Cotta With Butterscotch Sauce
Panna cotta is a melt in mouth Italian dessert which can be prepared in advance. It tastes great with homemade butterscotch sauce.
Panna Cotta With Butterscotch Sauce
Course Dessert
Cuisine Italian
Servings
servings
Ingredients
For Pudding
  • 1 cup Whole milk
  • 1 cup Whipping cream (35% milk fat)
  • 1/3 cup Sugar
  • 2 teaspoons Gelatin powder
  • 2 - 3 drops Vanilla essence
  • 1 pinch Salt
For Sauce
  • 1/2 cup Sugar
  • 2 tablespoons Butter
  • 2 tablespoons Hot water
  • 1/2 cup Whipping cream (35% milk fat)
  • 1/4 teaspoon Vanilla essence
  • 1 pinch Salt
To Serve
  • 1/4 cup Cashew nuts roasted
Course Dessert
Cuisine Italian
Servings
servings
Ingredients
For Pudding
  • 1 cup Whole milk
  • 1 cup Whipping cream (35% milk fat)
  • 1/3 cup Sugar
  • 2 teaspoons Gelatin powder
  • 2 - 3 drops Vanilla essence
  • 1 pinch Salt
For Sauce
  • 1/2 cup Sugar
  • 2 tablespoons Butter
  • 2 tablespoons Hot water
  • 1/2 cup Whipping cream (35% milk fat)
  • 1/4 teaspoon Vanilla essence
  • 1 pinch Salt
To Serve
  • 1/4 cup Cashew nuts roasted
Panna Cotta With Butterscotch Sauce
Instructions
  1. FOR PUDDING - Pour milk, cream, and sugar into a saucepan. Sprinkle gelatin over it and let stand for few minutes to soften. Heat the mixture in low flame until gelatin is dissolved. Don't let the mixture boil.
  2. Add salt and vanilla essence, 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 saucepan. When sugar melts and becomes light brown color add butter and whisk. Add two tablespoon hot water and whisk until smooth.
  4. Add 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 the pudding and garnish with cashew nuts.
  6. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  7. I used Emborg unsweetened whipping cream in this recipe.

2 Comments

  1. Unnimaya George

    Really a melt in mouth dessert… No words.. Yummm…

  2. Thank you dear☺

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