4.9 from 231 votes
Hazelnut Panna Cotta with Caramel Sauce
Hazelnut Panna Cotta with Caramel Sauce combines creamy, gently sweetened panna cotta with toasted hazelnuts and a rich caramel topping. The gelatin sets the warm cream infused with caramel into a smooth, delicate dessert. The toasted hazelnuts add a contrasting crunch, while the homemade caramel sauce deepens the flavor. This dessert offers a balanced texture and a mildly nutty, buttery sweetness, ideal for a refined finish to a meal or a special occasion treat.
Prep Time
10 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings:
3
servings
Course:
Dessert
Cuisine:
Italian
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.
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