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4.9 from 231 votes

Hazelnut Panna Cotta with Caramel Sauce

This is a fantastic pana cotta recipe that you won't be able to resist.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 3 servings
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Soak the gelatin in cold water.
  3. 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.
  4. Divide equally between 3 glasses and refrigerate for at least 3 hours.
  5. When ready to serve, sprinkle chopped toasted hazelnuts on top and drizzle with caramel.

Notes