Ingredients
Equipment
Method
Instructions
- Start by blooming the gelatin. Place the sheet of gelatin in a bowl of cold water and let it soak for about 5-10 minutes until it becomes soft and pliable.
- In a small saucepan, combine the heavy cream and sweetened condensed milk. Heat the mixture over medium heat until it’s hot but not boiling. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Once the cream mixture is hot, add the toasted hazelnuts. Let it steep for about 10 minutes to allow the flavors to meld.
- After the cream has infused, strain the mixture through a fine-mesh sieve into a clean bowl.
- Remove the bloomed gelatin from the water, squeezing out any excess liquid. Add the gelatin to the warm cream mixture, whisking until fully dissolved.
- Pour the panna cotta mixture into your chosen molds or cups. Cover them with plastic wrap and refrigerate for at least 4 hours, or until set.
- Prepare your caramel sauce while the panna cotta is chilling. If using store-bought, warm it up slightly; for homemade, melt sugar over medium heat until golden, then add cream and stir until smooth.
- Once the panna cotta has set, gently unmold it onto a serving plate. Drizzle with warm caramel sauce and garnish with extra toasted hazelnuts.
Notes
- Use high-quality cream for the best flavor.
- Toast hazelnuts just before using for enhanced aroma.
- Chill overnight for optimal texture and flavor.