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. 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.

I saw a White Chocolate Panna Cotta recipe Earl Grey panna cotta tarts infused with tea.

Mags Gough on Instagram: "Vanilla panna cotta with muscat poached pear, creme anglaise, walnut praline and buttery tuille biscuit.

These Earl Grey panna cotta tarts are made from a sweet almond cookie crust and filled with Earl Grey tea infused panna cotta filling that sets in the fridge, so you can make this tea-flavored dessert a day ahead to serve later.

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

Ingredients of Butter scotch rosogolla Panna cotta served in biscuit tart

1. It’s of For the biscuit tart.

2. You need 2 packet of Ore biscuit.

3. You need 10 of Marie biscuits.

4. Prepare 4 tbsp of butter.

5. It’s of Butterscotch sauce and cracklers.

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

7. Prepare 3 tbsp of Butter.

8. It’s 1 tbsp of Fresh cream.

9. It’s of For the rosogolla pannacota.

10. Prepare 6 of medium sized rosogolla.

11. Prepare 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.

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Butterscotch tart, caramel tart and even gypsy tart.

But they were all slight variations of the very same thing and all tasted amazing!

Panna cotta is a very basic pudding that is made of dairy thickened with gelatin.

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..

It originated in Italy and its name literally means "cooked cream," since the earliest versions were made of thick cream, sometimes thickened with fish bones.

See more ideas about Panna cotta, Panna cotta recipe, Desserts.

It tastes just like the panna cotta served at Italian restaurants.

Serve with warm hot fudge sauce and fresh raspberries on top.

This keeps well for several days in the refrigerator.