Recipe of Ultimate Panna Cotta With Butterscotch Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, panna cotta with butterscotch sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Panna Cotta With Butterscotch Sauce is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Panna Cotta With Butterscotch Sauce is something which I have loved my entire life.

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 that.

The ingredients needed to make Panna Cotta With Butterscotch Sauce:

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

Instructions to make Panna Cotta With Butterscotch Sauce:

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

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