Butterscotch Panna Cotta

Name: Butterscotch Panna Cotta
Ingredients: 2 1/2 teaspoon knox powdered gelatin; 2 cup whole milk; 1 3/4 cup heavy cream; 8 ounce butterscotch candies, crushed; 2 tablespoon vanilla extract

David Burke|Oct. 3, 2012 4:03 pm EST

3.5 (8 ratings)

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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.

Servings

7

Ingredients

2 1/2 teaspoon knox powdered gelatin
2 cup whole milk
1 3/4 cup heavy cream
8 ounce butterscotch candies, crushed
2 tablespoon vanilla extract

Directions

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.