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

Recipe: Yummy Butter scotch rosogolla Panna cotta served in biscuit tart Delicious, fresh and tasty.

Butter scotch rosogolla Panna cotta served in biscuit tart. My dad is a sweet lover.. Special occasion mein zaror banati hon. Meetha ka maza b biscuits b r fruits b pora package milk jata hai.

Best as an after meal Dessert at any time.

It is actually healthy too due to non use of Sugar.

But if the Mangoes are not very sweet, use it scarcely.

You can cook Butter scotch rosogolla Panna cotta served in biscuit tart using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Butter scotch rosogolla Panna cotta served in biscuit tart

1. You need of For the biscuit tart.

2. Prepare 2 packet of Ore biscuit.

3. It’s 10 of Marie biscuits.

4. Prepare 4 tbsp of butter.

5. You need of Butterscotch sauce and cracklers.

6. You need 1/2 cup of chopped mixed nuts.

7. Prepare 3 tbsp of Butter.

8. Prepare 1 tbsp of Fresh cream.

9. Prepare of For the rosogolla pannacota.

10. Prepare 6 of medium sized rosogolla.

11. It’s 300 gm of fresh cream.

12. You need 2 tbsp of condensed milk.

13. You need As needed of Geletain.

14. It’s 1 tbsp of butterscotch sauce.

This healthy desi Aam Panna Cotta is sure to die fo.

Place one scoop of the apple sorbet on each plate and top with a dehydrated apple slice.

Swirl a spoonful of the butterscotch across the plate.

Crush the ginger biscuits into a fine crumble and sprinkle on top of the panna cottas at the last moment so they stay crispy.

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..

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

See recipes for Chocolate tart, Oreo Tarts too.

How to serve this panna cotta?

See recipes for Lemon Meringue Tart too..

Tennis biscuits, Butter, Condensed milk, Boiling water, Milk, Butter, Corn flour / mazina, Custard powder.