3.5
8 ratings

Butterscotch Panna Cotta

By

Butterscotch Panna Cotta

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. 

7
Servings
388
Calories Per Serving

Notes

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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.