Recipe: Yummy Butter scotch rosogolla Panna cotta served in biscuit tart

Butter scotch rosogolla Panna cotta served in biscuit tart. Milk is an ingredient I'm constantly working with. I'm often creating new recipes with it such as poached fish and variations of Jell-O. This panna cotta recipe is one of my favorite recipes using the ingredient.

You should end up with elegantly curled biscuits. Pour milk into a small bowl, and stir in the gelatin powder. Best Strawberry Pannacotta Tart Recipe, Panna Cotta, Strawberries. You can cook Butter scotch rosogolla Panna cotta served in biscuit tart using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Butter scotch rosogolla Panna cotta served in biscuit tart

1. Prepare of For the biscuit tart.
2. It's 2 packet of Ore biscuit.
3. Prepare 10 of Marie biscuits.
4. Prepare 4 tbsp of butter.
5. Prepare of Butterscotch sauce and cracklers.
6. It's 1/2 cup of chopped mixed nuts.
7. You need 3 tbsp of Butter.
8. You need 1 tbsp of Fresh cream.
9. It's of For the rosogolla pannacota.
10. It's 6 of medium sized rosogolla.
11. You need 300 gm of fresh cream.
12. Prepare 2 tbsp of condensed milk.
13. Prepare As needed of Geletain.
14. You need 1 tbsp of butterscotch sauce.

Panna Cotta is best served cold. This dessert is very high in sweetness. For this recipe we are using unflavored powdered gelatin as leaf gelatin is hard to come by in North America. Creamy Coconut Panna cotta that is easy to make and is PALEO and DAIRY FREE (and Vegan friendly).

Butter scotch rosogolla Panna cotta served in biscuit tart step by step

1. First for the biscuit tart. Take oreo biscuit and Marie biscuits and grind it separately in a mixer. Then add butter to it. Mix it well. Then set it in a mould. And let it set in the fridge..
2. For the butterscotch crackers crush the mixed nuts. (peanuts, almond and kaju). In a pan add sugar. Sprinkle some water when it get caramilised. Add the nuts. Then add butter..
3. Then spread the mixture on a plate and let it cool. Then just take it out and put it in a foil or plastic bag and crush it. Keep it aside.
4. Now for the Pannacotta. Add fresh cream in pan. Keep stiring. When it comes to boil add the 1 teaspoon butterscotch sauce(I have used it instead of butterstoch essence). Then add some condensed milk. Mix it well. Now add the geletain. Put off the flame. Now add the butterscotch crackers mix it well. Keep some for garnishing..
5. Now in a bowl first put the mixture then half of the rosogolla. Then again place the mixture and then again the rosogolla. Garnish the rest of the butterscotch crackers. Let it set in the fridge.
6. For serving. Take the biscuit tart then place a portion of the Pannacotta on it. Please note that the rosogolla are medium sized and for making butterscotch sauce we just need to caramilising sugar add butter and fresh cream to it..

A healthy dessert with THREE serving options that can double as breakfast as well! To make panna cotta soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some.