8 ratings

Butterscotch Panna Cotta

Name: Butterscotch Panna Cotta
Yield: 7
Ingredients: 2 1/2 teaspoon knox powdered gelatin; 2 cup whole milk; 1 3/4 cup heavy cream; 8 ounce butterscotch candies, crushed; 2 tablespoon vanilla extract

October 3, 2012

David Burke

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.

Servings

388

Calories Per Serving

Notes

To read more about David and his restaurants, visit his website and his Facebook page.

Ingredients

For the panna cotta

2 1/2 Teaspoons Knox powdered gelatin
2 Cups whole milk
1 3/4 Cup 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.

Nutritional Facts

Servings7

Calories Per Serving388

Total Fat25g39%

Sugar32gN/A

Saturated16g78%

Cholesterol91mg30%

Protein4g8%

Carbs35g12%

Vitamin A286µg32%

Vitamin B120.4µg7%

Vitamin C0.4mg0.6%

Vitamin D1µgN/A

Vitamin E0.7mg3.5%

Vitamin K2µg3%

Calcium120mg12%

Folate (food)6µgN/A

Folate equivalent (total)6µg2%

Magnesium12mg3%

Monounsaturated7gN/A

Niacin (B3)0.1mg0.5%

Phosphorus96mg14%

Polyunsaturated1gN/A

Potassium143mg4%

Riboflavin (B2)0.2mg11.4%

Sodium181mg8%

Sugars, added26gN/A

Zinc0.4mg2.9%