Butterscotch Panna Cotta

Butterscotch Panna Cotta
Staff Writer
Jerry Ruotola

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
286
Calories Per Serving
Deliver Ingredients

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

Total Fat
12g
17%
Sugar
34g
38%
Saturated Fat
7g
29%
Cholesterol
38mg
13%
Carbohydrate, by difference
39g
30%
Protein
3g
7%
Vitamin A, RAE
123µg
18%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
146mg
15%
Choline, total
16mg
4%
Fluoride, F
2µg
0%
Folate, total
4µg
1%
Magnesium, Mg
13mg
4%
Phosphorus, P
117mg
17%
Selenium, Se
4µg
7%
Sodium, Na
197mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
88g
3%
Zinc, Zn
1mg
13%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.