Panna Cotta With Butterscotch Sauce

Panna Cotta With Butterscotch Sauce

Melt in mouth dessert.



4 serving
  1. For Pudding
  2. 1 cup Whole milk
  3. 1 cup Fresh cream (35% milk fat)
  4. 1/3 cup Sugar
  5. 2 teaspoons Gelatin powder
  6. 2-3 drops Vanilla essence
  7. 1 pinch Salt
  8. For Sauce
  9. 1/2 cup Sugar
  10. 2 tablespoons Butter
  11. 2 tablespoons Hot water
  12. 1/2 cup Fresh cream (35% milk fat)
  13. 1/4 teaspoon Vanilla essence
  14. 1 pinch Salt
  15. To Serve
  16. 1/4 cup Cashew nuts, roasted


  1. Add Photo

    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 Photo

    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. Add Photo

    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 Photo

    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. Add Photo

    TO SERVE, pour the sauce over pudding and garnish with cashew nuts.

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