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Butterscotch Panna Cotta Recipe
Oct 03, 2012 @ 5:03 PM
Posted by
Daily Value: 13%
Servings: 7
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 261Daily Value: 13%
Servings: 7
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 24g | 37% |
| Saturated | 15g | 75% |
| Carbs | 5g | 2% |
| Sugars | 4g | 0% |
| Protein | 4g | 8% |
| Cholesterol | 88mg | 29% |
| Sodium | 55mg | 2% |
| Calcium | 118mg | 12% |
| Magnesium | 12mg | 3% |
| Potassium | 142mg | 4% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 3% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 6µg | 2% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Jerry Ruotola
Milk is an ingredient I’m constantly working with. I’m often creating new recipes with it such as poached fish and variations of Jell-O. This panna cotta recipe is one of my favorite recipes using the ingredient.
INGREDIENTS
For the panna cotta:
- 2 1/2 teaspoons Knox powdered gelatin
- 2 cups whole milk
- 1 3/4 cups heavy cream
- 8 ounces butterscotch candies, crushed
- 2 tablespoons vanilla extract
DIRECTIONS
For the panna cotta:
In a bowl, add powdered gelatin to the 2 cups of milk. Set aside. In a pot, combine the heavy cream, candies, and vanilla extract and slowly bring to a boil, so as to infuse the cream with the butterscotch candy.
Once the mixture comes to a boil, stir in the milk with the powdered gelatin and stir. Then turn off the heat. Before liquid is completely cooled, strain the liquid through a fine mesh strainer and strain directly into containers of your choice, such as espresso cups, martini glasses, or ramekins. Refrigerate for at least 8 hours so that the panna cotta sets properly.
