Hazelnut Panna Cotta | Recipe


Panna Cotta alla Nocciola

Dear friends! 👋

Back with another classic at Mama Isa's Cooking School!
A beautifully light and delicious dessert that takes all of 15m to make! 

In Italian language, Panna Cotta means “cooked cream”. 
This famous dessert, inspired by custards but without any eggs, was born about a century ago in the north of Italy, Piedmont region. 
Panna Cotta can be made several ways.
The basic panna cotta consists of heavy cream sugar, milk, vanilla bean and seeds, caster sugar and gelatine leaves, which act as thickeners. 
The many variations to the basic panna cotta recipe include adding different extracts, nut pastes or flavors.
Today we love to add pure hazelnut paste and turn it into something extraordinary!

The process is simple, so follow the recipe below. 

Serves 6
Preparation time: 15 minutes
Cooking time: 3 minutes

servings 6 people

200 g of Whole Milk
200 g of Heavy Cream
80 g caster sugar
1 envelope of Vanillina
40 g of 100% Pure Unsweetened Hazelnut Paste
5 g of Platinum Gelatin Leaves

A Stainless Steel Saucepan 
A large spoon or ladle
A Food Kitchen Scale in Grams
Waterproof Digital Food Thermometer for Liquid
A Immersion Hand Blender or a Stainless Steel Wire Whisk 
Six Silicone Ramekins (Capacity: 3.0 OZ)

Soften gelatin leaves in cold water.
Add the cream, milk, vanillina, sugar to a saucepan and bring it to a gentle simmer.
Whisk vigorously with a whisk or with a hand blender. 
Turn off when the temperature is at 90 °C and whisk in the gelatin very well (remember to squeeze the gelatine). 
Then whisk with a hand blender in the hazelnut paste.
Pour into 6 silicone ramekins and live in the refrigerator overnight or until set (usually minimum for 10 hours).

Dip the hazelnut panna cotta moulds, one at a time, into a heatproof bowl half-filled with hot water. 
Leave for about 10 seconds.
Invert onto a serving plate. 
Place your thumbs on top of the silicon mould and hold the plate with your fingers: shake very slightly to loosen.
Carefully remove the silicone mould from the hazelnut panna cotta to serve.

Hazelnut Panna Cotta

Photos by Mama Isa's Cooking School 

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