Panna Cotta With Butterscotch Sauce
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Panna Cotta With Butterscotch Sauce

Melt in mouth dessert

Priyanka

Ingredients

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

Method

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    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.

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    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.

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    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.

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    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.

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

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