Butterscotch Hazelnut Cream
Indulge in the luxurious flavors of Butterscotch Hazelnut Cream, a dessert that seamlessly blends rich, silky butterscotch with the nutty crunch of toasted hazelnuts. This decadent treat starts with a homemade butterscotch sauce crafted from golden brown sugar, creamy butter, and a hint of vanilla, perfectly balanced by a dash of sea salt. The star of the dish is the luscious whipped cream infused with mascarpone cheese and swirled with ribbons of the velvety butterscotch. Topped with a sprinkle of toasted hazelnuts for added texture and aroma, this dessert is as elegant as it is easy to prepare. Perfect for dinner parties or a sweet indulgence at home, this creamy masterpiece can be served either freshly prepared or chilled for an even cooler delight. Your guests will fall in love with every spoonful of this heavenly butterscotch hazelnut pairing!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Sea salt
- 0.5 cup Chopped hazelnuts
- 2 tablespoons Powdered sugar
- 0.5 cup Mascarpone cheese
Instructions
In a medium saucepan over medium heat, melt the unsalted butter.
Once melted, add the brown sugar and whisk constantly until it dissolves into the butter, forming a smooth mixture, about 2-3 minutes.
Slowly pour in 1 cup of heavy cream while whisking continuously. Be careful, as the mixture may sputter initially.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 6-8 minutes, stirring occasionally, until the butterscotch thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract and sea salt. Allow the butterscotch sauce to cool to room temperature.
Meanwhile, toast the chopped hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
In a large mixing bowl, combine the remaining 1 cup of heavy cream, powdered sugar, and mascarpone cheese. Whip the mixture using an electric mixer until soft peaks form. Be careful not to overwhip.
Gently fold half of the cooled butterscotch sauce into the whipped cream mixture, creating a swirl effect.
To assemble, spoon the butterscotch cream into serving dishes or glasses. Drizzle the remaining butterscotch sauce on top and sprinkle toasted hazelnuts over each serving.
Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy your Butterscotch Hazelnut Cream!
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 64.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
