Butterscotch Panna Cotta
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My butterscotch panna cotta has become a go to dessert in my kitchen because it comes together in under an hour and tastes like you spent all day on it. There's something magical about how the rich butterscotch syrup swirls into the silky cream base, creating this elegant treat that actually isn't complicated to make. The cashews add a wonderful crunch and healthy fats that keep you satisfied, plus they bring out those caramel notes even more. Best of all, you can prep everything ahead of time and let the fridge do the work while you relax. This is the kind of dessert that makes people think you're fancier in the kitchen than you really are.
Ella x
Ingredients
- 400 mlheavy cream
- 200 mlwhole milk
- 400 gsugar
- 150 gunsalted butter
- 100 mlbutterscotch syrup
- 4large egg yolks
- 5 gsalt
- 1 mlvanilla extract
- 100 gunsalted cashews
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be cautious not to let the mixture boil.
- 2
In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
Tip: This step is crucial to prevent the eggs from scrambling.
- 3
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: Use a thermometer to check the temperature, aiming for 180°F (82°C).
- 4
Remove the saucepan from the heat and stir in the unsalted butter and butterscotch syrup until the butter has melted.
Tip: Let the mixture cool slightly before proceeding.
- 5
Strain the mixture into a clean bowl to remove any potential egg solids.
Tip: Discard any excess egg solids or reserve for another use.
- 6
Whisk in the unsalted cashews until they are fully incorporated and the mixture is smooth.
Tip: This will give the panna cotta a creamy texture.
- 7
Pour the mixture into individual serving cups or ramekins.
Tip: Make sure the cups are chilled and ready for the mixture.
- 8
Refrigerate the panna cotta for at least 4 hours, or until set.
Tip: The panna cotta will set faster if it is chilled.
- 9
Serve chilled, garnished with additional cashews or butterscotch syrup if desired.
Tip: You can also top with fresh fruit or whipped cream for added flavor and texture.
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