Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butter scotch rosogolla panna cotta served in biscuit tart. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

Butter scotch rosogolla Panna cotta served in biscuit tart is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Butter scotch rosogolla Panna cotta served in biscuit tart is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have butter scotch rosogolla panna cotta served in biscuit tart using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butter scotch rosogolla Panna cotta served in biscuit tart:

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

Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator. For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan.

Steps to make Butter scotch rosogolla Panna cotta served in biscuit tart:

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.

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