Hazelnut Panna Cotta with Dark Chocolate Sauce & Sugared Hazelnuts
Panna Cotta
600 g Fresh Cream
400 g Milk
100 g Sugar
8 g Gelatine Sheets (about 1 Tbsp granulated)
1″ piece of Lemon Zest
1 Vanilla Bean (split vanilla bean long ways)
10 – 4 oz aluminium disposable molds or ramekins
Bring the cream, milk, sugar, vanilla and lemon rind, nearly to the boil. Remove from heat, and add the gelatine previously softened in cold water (squeeze the gelatine very gently to remove the water). If using granulated sprinkle on top of hot mixture & allow to soften before mixing together.
Whisk all the ingredients together. Allow to cool slightly on your counter, remove lemon rind & vanilla bean.
While mixture is cooling, caramelize some sugar by heating roughly 100 g in a heavy bottomed pan. Don’t add water to this recipe just heat. While hot pour the caramel into the moulds; don’t worry that it has not evenly covered the bottom before setting.
Pour the mixture over the caramel in the moulds and let set in the fridge for about 4-5 hours.
Can be served plain or with candied seasonal fruit, plain fruit, mint or just about anything!
Niocole Zucherate – Sugared hazelnuts
300 g Shelled hazelnuts
450 g Sugar
100 g Water
Place the water and sugar in a saucepan and bring to the boil over a moderate flame. Allow to simmer for roughly 10 minutes. Put some cold water in a container and test the readiness of the sugar mixture by dropping a little into the water if it solidifies the mixture is ready to use. Be very careful, the sugar is VERY HOT!
Remove from the heat and carefully pour in the nuts. Stir to coat the nuts and using a slotted spoon remove from the saucepan and place on parchment paper to dry out. Store in an airtight container.
You can also coat other nuts with this mixture.
Recipes from: The Poppy Farmhouse
