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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. 

Calories Per Serving


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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


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.