Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, panna cotta with butterscotch sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Panna Cotta With Butterscotch Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Panna Cotta With Butterscotch Sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have panna cotta with butterscotch sauce using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Panna Cotta With Butterscotch Sauce:

1. Get For Pudding
2. Get 1 cup Whole milk
3. Make ready 1 cup Fresh cream (35% milk fat)
4. Get 1/3 cup Sugar
5. Make ready 2 teaspoons Gelatin powder
6. Get 2-3 drops Vanilla essence
7. Take 1 pinch Salt
8. Make ready For Sauce
9. Take 1/2 cup Sugar
10. Make ready 2 tablespoons Butter
11. Get 2 tablespoons Hot water
12. Make ready 1/2 cup Fresh cream (35% milk fat)
13. Get 1/4 teaspoon Vanilla essence
14. Get 1 pinch Salt
15. Make ready To Serve
16. Get 1/4 cup Cashew nuts, roasted

Instructions to make Panna Cotta With Butterscotch Sauce:

1. FOR PUDDING - Pour milk, fresh cream, sugar and vanilla essence into a sauce pan. Heat the mixture in low flame until it is warm. Sprinkle the gelatin over the mixture and stir until the gelatin has dissolved. Don't let the mixture boil.
2. Add salt and mix well. Strain the mixture and pour into individual bowls, leave it to cool. Chill in the refrigerator for about 4 hours or overnight.
3. FOR SAUCE - Combine sugar and little water in a sauce pan. When sugar melts and becomes light brown color add butter and whisk. Add 2 tablespoon hot water and whisk until smooth.
4. Add fresh cream and whisk again for few seconds until the sauce thickens slightly. Remove from heat, add vanilla essence and salt. Keep at room temperature.
5. TO SERVE, pour the sauce over pudding and garnish with cashew nuts.

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