Nutella and Vanilla Bean Panna Cotta
Panna Cotta is one of my favourite desserts to make because it’s really simple to put together and it tastes incredible. I love the texture of panna cotta; it’s soft, creamy and light which always amazes people because it is basically just full-fat cream and gelatine! In reality it is quite a sinful dessert but it doesn’t weigh you down; you feel like you’re in heaven when you eat it.
For Valentine’s Day I wanted to make my partner something he really loves which is the pure and simple flavour of vanilla-bean panna cotta. I, on the other hand, love the flavours of hazelnuts and chocolate. So I thought pairing vanilla bean and nutella would be a great combination for a dessert. Our tastes combined; just like the two of us, to form a heart.
Nutella layer:
Vanilla layer:
First make the nutella layer. In a jug that you can easily pour from, sprinkle the gelatine over the water and let it set for a few minutes. In a saucepan over low heat, warm the cream and stir in the sugar. Once the sugar has dissolved, stir in the Nutella and mix well. Do not let the cream boil. Pour the cream mixture into the gelatine and mix well to ensure all the gelatine has melted.
Pour the mixture into either two wine glasses or goblets or decorative bowls. You could also divide the mixture into small ramekins for more serves. If you want the panna cotta to set diagonally, tilt the glass and secure it until it sets. Immediately refrigerate and let it set for a few hours.
For full instruction please see: prettylittlecrumbs.wordpress.com
For Valentine’s Day I wanted to make my partner something he really loves which is the pure and simple flavour of vanilla-bean panna cotta. I, on the other hand, love the flavours of hazelnuts and chocolate. So I thought pairing vanilla bean and nutella would be a great combination for a dessert. Our tastes combined; just like the two of us, to form a heart.
Nutella layer:
- 1 cup (250ml) thickened cream
- 25g caster sugar
- 1 tsp powdered gelatine
- 1 ½ tbs cold water
- ½ cup Nutella
Vanilla layer:
- 1 cup (250ml) thickened cream
- 25g caster sugar
- 1 tsp powdered gelatine
- 1 ½ tbs cold water
- ¼ tsp vanilla bean paste
First make the nutella layer. In a jug that you can easily pour from, sprinkle the gelatine over the water and let it set for a few minutes. In a saucepan over low heat, warm the cream and stir in the sugar. Once the sugar has dissolved, stir in the Nutella and mix well. Do not let the cream boil. Pour the cream mixture into the gelatine and mix well to ensure all the gelatine has melted.
Pour the mixture into either two wine glasses or goblets or decorative bowls. You could also divide the mixture into small ramekins for more serves. If you want the panna cotta to set diagonally, tilt the glass and secure it until it sets. Immediately refrigerate and let it set for a few hours.
For full instruction please see: prettylittlecrumbs.wordpress.com
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