Hello, I’m Laura. Today, I’m gonna show you how to prepare panna cotta with butterscotch sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Panna Cotta With Butterscotch Sauce Recipe
Panna Cotta With Butterscotch Sauce is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Panna Cotta With Butterscotch Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready For Pudding
- Make ready 1 cup Whole milk
- Make ready 1 cup Fresh cream (35% milk fat)
- Prepare 1/3 cup Sugar
- Make ready 2 teaspoons Gelatin powder
- Take 2-3 drops Vanilla essence
- Make ready 1 pinch Salt
- Make ready For Sauce
- Get 1/2 cup Sugar
- Make ready 2 tablespoons Butter
- Make ready 2 tablespoons Sausage water
- Take 1/2 cup Fresh cream (35% milk fat)
- Make ready 1/4 teaspoon Vanilla essence
- Get 1 pinch Salt
- Take To Serve
- Prepare 1/4 cup Cashew nuts, roasted
Instructions to make Panna Cotta With Butterscotch Sauce:
- 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.
- 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.
- 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 sausage water and whisk until smooth.
- 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.
- TO SERVE, pour the sauce over pudding and garnish with cashew nuts.
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