Butterscotch Budino from Pastaria
2 cups dark brown sugar
6 1/2 cups heavy cream
8 sheets gelatin
8 ounces butter
2 teaspoons vanilla extract
1 1/2 teaspoons kosher salt
Bloom the gelatin sheets in ice water for 5 minutes. Remove them from the water and let them drain on paper towels for a few minutes. Bring the sugar and cream to a simmer. Whisk in the gelatin, butter, vanilla, and salt. Strain through a fine strainer or cheesecloth. Chill over an ice bath until cool to the touch. Ladle or pour into serving dishes and chill in the fridge until set.
Serve with sweetened whipped cream.