I am not really sure how this recipe came about, but all I know is I went into West Elm for a lovely stroll and came out with some kitchen accessories and this amazing butterscotch sauce called Brooklyn Butterscotch by Spoonables. After tasting it the second I got home, I knew I had to make Panna Cotta with it. Panna Cotta is an Italian dessert that means “cooked cream” and that is truly what it is. This Italian custard is not overly sweet, but the addition of this rich butterscotch sauce makes a great flavor profile for such a simple dessert!
Butterscotch and fresh figs is now one of my favorite combinations. If you want, you can incorporate the figs as a fresh element, roasted or caramelized…whatever makes you sing for joy!
Thanks again West Elm and Spoonable, Brooklyn Butterscotch for the inspiration!
Have a Happy Thursday!
Butterscotch Panna Cotta
- Yield: 8 1x
- 2 cups heavy cream
- 1/2 cup milk, whole
- 1 TBSP gelatin powder (1 packet)
- 1/4 cup sugar, granulated
- 1 vanilla bean, split
- 4 TBSP butterscotch sauce
- Combine milk and gelatin and let sit
- Combine heavy cream, sugar and vanilla bean into saucepan
- Turn on high and remove right before it comes to a boil
- Pour milk and gelatin mixture into heavy cream mixture and stir until fully combined (make sure all gelatin is dissolved)
- Remove vanilla bean
- Add 2 TBSP of butterscotch sauce to the Panna Cotta
- Pour custard into 4 ounce ramekins or glass dishes
- Let set in refrigerator for at least 4 hours or until gelled
- Once the panna cotta is set add the remaining butterscotch sauce to the top of each ramekin
- Garnish with fresh fig
- Serve cold