Preparation

Butterbeer has warmed the hearts of young wizards for generations, and now this silky panna cotta captures that same comforting magic in a dessert sophisticated enough for the Yule Ball.

Instructions

1. Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 5 minutes without stirring.
2. In a medium saucepan, combine the cream, milk, brown sugar, and salt. Heat over medium heat, stirring frequently, until the mixture is steaming and the sugar has completely dissolved—do not boil.
3. Remove from heat and whisk in the bloomed gelatin until completely dissolved, about 1 minute.
4. Stir in the butter extract and vanilla extract until well combined.
5. Divide the mixture among 6 serving glasses or ramekins, filling each about three-quarters full.
6. Refrigerate for at least 4 hours or until completely set and firm to the touch.
7. About 30 minutes before serving, prepare the butterscotch foam: place the butterscotch chips and 1/4 cup cream in a small saucepan over low heat. Stir constantly until melted and smooth.
8. Let the butterscotch mixture cool to room temperature, then transfer to a bowl. Add a pinch of cream of tartar.
9. Using an immersion blender or whisk, blend vigorously for 2-3 minutes until the mixture becomes light and foamy.
10. Spoon the butterscotch foam generously over each panna cotta just before serving.

Serve immediately and watch as your guests marvel at the foam's magical appearance—no wand required, though it certainly couldn't hurt.