Hazelnut Panna Cotta with Caramel Sauce
User Reviews
4.9
Hazelnut Panna Cotta with Caramel Sauce
Description
Hazelnut Panna Cotta with Caramel Sauce is made by infusing heavy cream with caramel and gelatin, then chilling it until set in individual glasses. The gelatin dissolves into the warm cream, helping the dessert achieve a smooth, delicate texture that softly melts on the tongue. Toasted hazelnuts sprinkled on top contribute a satisfying crunch and nutty aroma, complementing the creamy custard and caramel. The caramel is traditionally made by boiling sweetened condensed milk for several hours until it develops a deep, golden color, lending a rich, buttery flavor to the panna cotta.
After setting in the refrigerator for at least 3 hours, the panna cotta is ready to serve. The combination of creamy texture, caramel sweetness, and nutty hazelnuts make this dessert both comforting and elegant. The portioned servings in glasses allow for easy presentation and make this dessert suitable for dinner parties or family meals.
Ingredients
- 50 g hazelnut walnuts can also be used, toasted
- 300 ml heavy cream
- 75 g caramel
- 5 g gelatin sheet
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
User Reviews
Overall Rating
4.9
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