Salted Butterscotch Panna Cotta
Although this silky-smooth, crazy-delicious Salted Butterscotch Panna Cotta has a fancy name and beautiful presentation, it may go down in history as one of the easiest desserts you'll ever make!
Servings: 7 ½ cup servings
Calories: 300kcal
Ingredients
For the panna cotta:
- 1 cup milk I use whole milk
- 2½ teaspoons unflavored gelatin (1 packet of Knox)
- 1 vanilla bean pod or 1 teaspoon vanilla extract
- 2 cups heavy cream
- 6 tablespoons sugar
- ⅛ teaspoon kosher salt
For the topping:
- Ridiculously Easy Butterscotch Sauce
- flaky sea salt I like Maldon
Instructions
For the panna cotta:
- Add cold milk to a medium-size saucepan. Sprinkle the gelatin over the top and set aside for 5 minutes to soften the gelatin.
- While the gelatin is softening, removed the seeds from the vanilla bean. (See Café Tips above in the post for directions on how to remove the seeds from a vanilla bean.)
- Over medium heat, whisk the milk mixture until smooth and no lumps remain then add the cream, sugar, vanilla bean seeds (or vanilla) and salt.
- Heat the mixture over medium heat, 5-8 minutes, to just below the boiling point. Little bubbles will be forming around the edges of the pan. Remove from the heat and pour into 6 small glasses or ramekins. Each serving should be ½ cup.
- Refrigerate for at least 4 hours and up to 2 days.
For the topping:
- Top each serving with 2 tablespoons butterscotch sauce and a pinch of flaky sea salt. (If the butterscotch sauce has been refrigerated, you may need to warm it in the microwave for 20-30 seconds.
Notes
See Café Tips above in the post for more detailed instructions and tips.
Nutritional information does not include the butterscotch sauce. See that post for the nutritional info.
Nutrition
Calories: 300kcal | Carbohydrates: 14g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 85mg | Potassium: 97mg | Sugar: 12g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 84mg