I've never been a fan of super-sweet desserts so I'm delighted that many New York chefs are moving away from clichéd chocolate to serve up more savory sweets this Valentine's Day. One chef behind that trend is David Burke, executive chef at davidburke & donatella. He has created some of my all-time favorite desserts, including this Butterscotch Panna Cotta with Curried Caramel. I love the way the curry cuts through the sweetness of the butterscotch. And for something with such sophisticated taste, it's surprisingly simple to prepare.
Butterscotch Panna Cotta with Curried Caramel
Panna Cotta
Serves 4
Ingredients
1 - 1 1/2 teaspoon Knox powdered gelatin
2 cups heavy cream
1 3/4 cups heavy cream
8 oz butterscotch candies, crushed
1 tbsp vanilla extract
Method for Panna Cotta
- Add powdered gelatin to 2 cups cold heavy cream.
- Combine 1 3/4 cups heavy cream, candies and whole vanilla bean, scraped of seeds, and slowly bring to a boil, so as to infuse the cream with the butterscotch candy.
- Once it comes to a boil, add 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 container of choice, ie. espresso cups, martini glasses or ramekins.
- Refrigerate for at least 8 hours so that panna cotta sets properly.
- Garnish with drizzled Curried Caramel below.
Curried Caramel
Serves 4
Ingredients
4 tbsp sugar
1/2 cup heavy cream, warmed
pinch of Madras Curry
Method
- Add sugar to pan on very low heat.
- Stir sugar, helping it to melt.
- Once it achieves an amber color, add warm cream slowly and stir to incorporate.
- Add pinch of curry and bring to a boil, stirring.
- Once it reaches a boil, turn off the heat and let cool.
- Refrigerate for up to 2 days.
- Drizzle on firm panna cotta as garnish.
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