Butterscotch Panna Cotta

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Pour the mixture into individual serving cups or ramekins.

   Tip: Make sure the cups are chilled and ready for the mixture.

8. 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. 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.