Nutella Panna Cotta
Nutella Panna Cotta is not a difficult dessert. But it is a delicious and impressive dessert. This is will be your go-to dessert for every occasion.
chopped roasted hazelnuts and chocolate flakes for decorating
Pour water in a a small bowl and sprinkle over gelatine. Stir to combine. Set aside to bloom.
In a medium saucepan place cream, milk, Nutella, sugar, vanilla and salt.
Place over medium heat. Stir to combine and melt sugar and Nutella. Taste for sweetness and adjust sugar accordingly.
Remove from heat when you can see steam rising from the surface and all ingredients are combined. Do not allow to boil.
Place bowl of bloomed gelatine in microwave on high power for 8 - 10 seconds to just melt.
Pour melted gelatine into cream mixture. Stir well.
Allow to cool in the refrigerator, stirring regularly to prevent skin forming on the top.
In the meantime, have ready 4 ramekins or 4 dessert glasses. If you are planning to turn out the panna cotta, lightly oil the ramekins.
When cool but still liquid, pour cream mixture into ramekins or glasses.
Return to refrigerator for 3 - 4 hours or overnight to set completely.
Decorate with hazelnuts and chocolate before serving.
Be sure to use pouring cream NOT thickened cream. In Australia the pure cream I use has minimum 35% milk fat.
Thickened cream has additives which will result in a much more firm panna cotta. Nice but not what you are after.
Nutella Panna Cotta https://www.marcellinaincucina.com/nutella-pannacotta/