Hazelnut Panna Cotta with Caramel Sauce
User Reviews
4.9
231 reviews
Excellent
Hazelnut Panna Cotta with Caramel Sauce
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This is a fantastic pana cotta recipe that you won't be able to resist.
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Ingredients
- 50 g toasted hazelnuts (walnuts can also be used)
- 300 ml heavy cream
- 75 g caramel
- 5 g sheet gelatin
For Homemade Caramel
- 1 can sweetened condensed milk
- water
Instructions
- We make the caramel with sweetened condensed milk. We boil the can in a large pot for about 4 to 5 hours over a low heat. The can needs to be completely submerged, so check regularly if you have enough water in the pot and add more water if needed.
- Soak the gelatin in cold water.
- Heat up the heavy cream, making sure not to let it boil. When the cream has warmed up, add the gelatin and allow it to dissolve. Add roughly 1 ¾ oz (50g) of caramel. Stir gently to combine.
- Divide equally between 3 glasses and refrigerate for at least 3 hours.
- When ready to serve, sprinkle chopped toasted hazelnuts on top and drizzle with caramel.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
231 reviews
Excellent
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