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.
  • CourseDessert
  • CuisineItalian
Servings
5servings
Servings
5servings
Ingredients
For Pudding
  • 1cup Whole milk
  • 1cup Whipping cream(35% milk fat)
  • 1/3cup Sugar
  • 2teaspoons Gelatin powder
  • 2 – 3drops Vanilla essence
  • 1pinch Salt
For Sauce
  • 1/2cup Sugar
  • 2tablespoons Butter
  • 2tablespoons Hot water
  • 1/2cup Whipping cream(35% milk fat)
  • 1/4teaspoon Vanilla essence
  • 1pinch Salt
To Serve
  • 1/4cup Cashew nutsroasted
Instructions
  1. FOR PUDDING – Pour milk, cream, and sugar into a saucepan. Sprinkle gelatin over it and let it stand for a few minutes to soften.
  2. Heat the mixture in low flame until gelatin is dissolved. Don’t let the mixture boil. Remove from heat and add salt and vanilla essence, mix well.
  3. Strain the mixture and pour into 4 to 5 individual bowls, leave it to cool. Chill in the refrigerator for about 4 hours or overnight.
  4. FOR SAUCE – Combine sugar and a little water in a saucepan. When sugar melts and becomes light brown color, add butter and whisk. Add two tablespoons of hot water and whisk until smooth.
  5. Add cream and whisk again for a few seconds until the sauce thickens slightly. Remove from heat, and add vanilla essence and salt. Keep at room temperature.
  6. TO SERVE – Pour the sauce over the pudding and garnish with cashew nuts.
  7. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  8. I used Emborg unsweetened whipping cream in this recipe.

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