Recipe

Nutella Panna Cotta

Method

For the Panna Cotta

Soak the gelatine leaves in cold water.
Pour the double cream, vanilla essence and caster sugar in a saucepan.
Bring to simmer and add the drained and squeezed gelatine leaves into the cream.
Whisk until dissolved and pour the mix into ramequins or glasses. Leave to chill in the fridge for a minimum of two hours.
Remove from the fridge at lesst 30 minutes before serving.

For the Hazelnut caramel

Place the hazelnut on a non-stick parchment paper.
Pour the sugar in the saucepan with a tablespoon spoon of water and cook until the caramel is done. Do not whisk at any time.
Remove from the heat and add the lemon juice.
Pour the caramel on top of the nuts and let it cool down.
Break the caramel into shards and decorate each Panna Cotta.

Serving Suggestion

Serve with some roasted hazelnuts and caramel shards. Gorgeous for the eyes and the taste buds!

Variation

Replace the hazelnuts and caramel shards with drizzle of orange syrup, great with the flavours of the Nutella.

Ingredients

For the Panna Cotta

60 cl double cream

100g Nutella

1 tbsp caster sugar

3 gelatine leaves

½ teaspoon vanilla essence

For the Hazelnut Caramel

100g caster sugar

50 to 60 g hazelnuts

1 tbsp water

½ lemon juice

Serves 6

Franck's Advice

Because the Panna Cotta are made with gelatin leaves, take them out of the fridge at least 30 minutes before serving. They will have the time to warm up a little and the consistency will be just right.