3.5
8 ratings

Butterscotch Panna Cotta

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. 

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%
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