Butterscotch Panna cotta

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Classic western panacotta with Butterscotch for that yummy taste

prep time

20 mins

cook time

40 mins plus cooling time.

serves

6-8 servings

Tags: Dessert, Eggetarian, Vegetarian

Panacotta

300 ml heavy cream
100 ml milk
100 ml Butterscotch sauce
60 g sugar
2 tsp gelatine
2 tbsp water

Chocolate Ganache

300 gm dark chocolate
200 gm whipping cream

For Topping

Butter Sctoch Chips (2 Tbsp)

Put whipping cream and milk and sugar in a pot
Bring it to simmer then add the gelatine which has been bloomed in water
Let it cool for 2 mins, Add 100 ml of Butter scotch sauce, mix everything together until smooth
Strain the whole mixture, pour it in shot glasses. Refrigerate until set min 4 hrs, recommended overnight

Meanwhile make the chocolate sauce (ganache)
bring the cream to simmer, remove from heat, add the dark chocolate and mix till smooth and set aside till it cools down.
Pour the sauce on top of the panacotta. Leave it for 4 hrs for setting.
For added flavour, garnish with butter scotch chips
Serve chilled.

Panacotta is a thickened custard like preparation made of cream and cooked with gelatine and moulded. Panacotta is Italian for cooked cream, it is delicious, creamy and can be paired with fruits, alcohols, flavouring like vanilla and caramel. We’ve used a traditional recipe and infused it with Butter Scotch sauce to make it sweet ending to a nice Daawat (feast).