Butterscotch Panna Cotta with Curried Caramel
2 ¼ – 2 ½ teaspoons Knox powdered gelatin
2 cups heavy cream
1 ¾ cups heavy cream
8 ounces butterscotch candies, crushed
2 tablespoons vanilla extract
In a bowl, add powdered gelatin to the 2 cups of cold heavy cream. Set aside.
In a pot, combine the 1 ¾ cups heavy cream, candies and vanilla extract and slowly bring to a boil, so as to infuse the cream with the butterscotch candy.
Once the mixture comes to a boil, stir in the 2 cups of cream with powdered gelatin and stir. Then turn off the heat. Before liquid is completely cooled, strain the liquid through a fine mesh strainer and strain directly into containers of your choice, such as espresso cups, martini glasses or ramekins.
Refrigerate for at least 8 hours so that panna cotta sets properly. Garnish with drizzled curried caramel below.
¼ cup white sugar
½ cup heavy cream, warmed
Pinch of curry
Add sugar to a pan on very low heat. Stir sugar, helping it to melt. Cook until it turns amber in color, taking care to make sure the sugar does not burn. Once it achieves an amber color, add the warmed cream slowly and stir to incorporate. Add a pinch of curry and bring to a boil, stirring.
Once the caramel mixture reaches a boil, turn off the heat and allow it to cool. Drizzle the caramel sauce on to the firm panna cotta as garnish.
Chef’s Note: If you want to prepare this ahead of time, you may do so and it will keep covered in the refrigerator for up to two days.