Panna Cotta Nutella
Listen up all you Nutella lovers out there! Today we aremaking Nutella Panna Cotta. A rich creamy and velvety dessert that isirresistible. Get ready for a decadent treat…
Servings 2
Equipment
- 2 dariole moulds
- 1 small saucepan
Ingredients
- 140 ml double cream
- 140 ml whole milk
- 2 tbsp caster sugar
- 1 ½ leaves gelatin
- 1 tsp vanilla
- 4 tbsp Nutella spread
Instructions
- Begin by blooming your gelatin sheets in cold water. Ensure the gelatin is covered. Leave to soak for 5-10 minutes
- Add the cream, milk, sugar and nutella spread to a saucepan and bring up to just under a boil, stirring continuously.
- Remove from the heat once the nutella has fully melted into the cream and milk mixture and bubbles just start to appear at the edges.
- Remove the gelatine leaves from the water and squeeze out any excess water
- Stir into the cream mixture until fully dissolved
- Allow the mixture to cool to room temperature, stirring regularly to prevent a skin forming on the top.
- Divide into dariole molds or ramekins and leave overnight in the fridge to set
- To remove from the molds, place them in hot water for around 3 seconds to help release the puddings. Invert onto a dessert plate then garnish with chopped hazelnuts and dark chocolate shavings.