Hazelnut Panna Cotta with Caramel Sauce
A silky hazelnut panna cotta topped with toasted hazelnuts and a rich caramel drizzle.
Servings: 3 servings
Ingredients
- 50 g toasted hazelnuts chopped; walnuts can be used instead
- 300 ml heavy cream
- 75 g caramel reserve additional caramel for drizzling
- 5 g sheet gelatin softened in cold water
- 1 can sweetened condensed milk for making caramel (boiled in can)
- water for soaking gelatin and for boiling the can
Instructions
- Make the caramel by boiling the unopened can of sweetened condensed milk: place the can in a large pot and cover completely with water, then simmer gently for 4–5 hours, keeping the can submerged by adding water as needed; allow the can to cool completely before opening.
- Soak the sheet gelatin in cold water according to package instructions until softened, then squeeze out excess water and set aside.
- Heat the heavy cream in a saucepan over medium-low heat until warm but not boiling.
- Add the softened gelatin to the warm cream and whisk until the gelatin is fully dissolved.
- Stir about 50 g (roughly 1 ¾ oz) of the prepared caramel into the cream mixture until evenly combined.
- Divide the mixture evenly among 3 serving glasses or ramekins, then refrigerate for at least 3 hours, or until set.
- To serve, sprinkle the chopped toasted hazelnuts on top of each panna cotta and drizzle with additional caramel.
Equipment
- Saucepan
- heatproof bowl
- Whisk
- measuring scales
- measuring jug
- Can opener
- serving glasses or ramekins
- pot large enough to fully submerge a can
Notes
- Boil the can gently and keep it submerged to prevent rupture.
- Allow the boiled can to cool completely before opening.
- Do not let the cream boil when heating.
- Soak gelatin in cold water until softened for best texture.
- Use toasted hazelnuts for more flavor; walnuts are an acceptable substitute.