Final answer:
Panna cotta is the pudding bound with gelatin, as it is set into a jelly-like consistency using this solid protein. Blancmange English style and butterscotch pudding typically use cornstarch for thickening instead.
Step-by-step explanation:
The question concerns different types of puddings and which of them is bound with gelatin, a solid protein that is used to set desserts into a jelly-like consistency. Gelatin desserts are colloids where sweeteners and flavors are dispersed in a protein medium, creating a texture that is firm yet tender when bitten into.
The correct answer to which of the following puddings is bound with gelatin is c. Panna cotta. Panna cotta is an Italian dessert that is known for its creamy texture and is typically made with cream, sugar, and gelatin, which helps the dessert set. In contrast, blancmange English style often uses cornstarch or a similar starch as a thickening agent, and butterscotch pudding is typically thickened with cornstarch as well.