Panna Cotta With Butterscotch Sauce
Melt in mouth dessert.
Cooking Instructions
- 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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