October 3, 2012
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.
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.