Simple Way to Make Perfect Panna Cotta With Butterscotch Sauce
Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Quick Panna Cotta With Butterscotch Sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Panna Cotta With Butterscotch Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Panna Cotta With Butterscotch Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Panna Cotta With Butterscotch Sauce is 4 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Panna Cotta With Butterscotch Sauce using 16 ingredients and 5 steps. Here is how you can achieve that.
Melt in mouth dessert.
Ingredients and spices that need to be Make ready to make Panna Cotta With Butterscotch Sauce:
- For Pudding
- 1 cup Whole milk
- 1 cup Fresh 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 Fresh cream (35% milk fat)
- 1/4 teaspoon Vanilla essence
- 1 pinch Salt
- To Serve
- 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 hot 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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