PANNA COTTA ALLA NOCCIOLA
Panna Cotta is one of the most loved Italian desserts, it originates from Piedmont, north Italy. The recipe started to appear in cooking books only in 1960, as before was referred as “Latte Inglese” (English Milk).
Panna cotta is made with cream and milk, sweetened with sugar and set with gelatine. Can be flavoured with fresh or preserved fruits, nuts, chocolate or coffee.
Servings: 4 people
Calories:
Ingredients
- 325 ml Cream
- 125 ml Milk
- 100 g Sugar
- 25 ml Frangelico liquor
- 7 g Gelatine
- 50 g Hazelnuts
- 35 g Caster sugar
- 5 ml Water
Instructions
- Making the Panna Cotta:
- Place the gelatin sheets in cold water to soften
- Pour the milk and the cream in a saucepan, add the sugar and place on the heat steering until the sugar has dissolved. Do not boil!
- Once the sweet cream has reached 60 C (140 F) remove from the heat.
- Squeeze the gelatin sheets removing as much water as possible, then add to the hot cream steering until the gelatin is completely dissolved.
- Add the Frangelico and pour in the moulds. Let it cool to room temperature before storing in the fridge. It will take about 6 hours to set.
- Making the pralines:
- Place the sugar and the water in a small saucepan, place on a gentle heat.
- The water will start to bauble up and evaporate, while the sugar will start to caramelize, do not steer, but just shake the pan in order to even out the cooking of the sugar.
- Once the caramel has reached a dark oak colour place the hazelnuts inside and steer in order to coat them evenly, then pour on a shit of parchment paper and let it cool. Please pay extra attention during this stage as the caramel is very hot!
Notes
HINTS AND TIPS
What is the best way to serve Panna Cotta?
Dip the panna cotta mould in a bowl of hot water for a few seconds before turning in upside down into the serving plate. Then garnish with the cracked praline. The gelatin ratio is been tested for this recipe; it may vary slightly if opting for other panna cotta flavours. Pay attention when handling the caramel as it will reach 170c (380F) therefore quite dangerous. Allergens: DAIRY, NUTS, SULPHATES
