Hazelnut Panna Cotta with Caramel Sauce
Imagina saborear una nube suave y aterciopelada, impregnada del rico y delicioso sabor de las avellanas. Cada cucharada es una sinfonía de dulzura delicada con sutiles toques de caramelo. Un postre verdaderamente exquisito.
- 50 g toasted hazelnuts ((walnuts can also be used))
- 300 ml heavy cream
- 75 g caramel
- 5 g sheet gelatin
- 1 can sweetened condensed milk
- water
- We make the caramel with sweetened condensed milk. We boil the can in a large pot for about 4 to 5 hours over a low heat. The can needs to be completely submerged, so check regularly if you have enough water in the pot and add more water if needed.
- Soak the gelatin in cold water.
- Heat up the heavy cream, making sure not to let it boil. When the cream has warmed up, add the gelatin and allow it to dissolve. Add roughly 1 ¾ oz (50g) of caramel. Stir gently to combine.
- Divide equally between 3 glasses and refrigerate for at least 3 hours.
- When ready to serve, sprinkle chopped toasted hazelnuts on top and drizzle with caramel.
Imagine taking a bite out of a velvety smooth cloud infused with the rich and nutty essence of hazelnuts. Each spoonful is a symphony of delicate sweetness with subtle hints of caramel. Truly a decadent dessert.
Panna cotta is a popular Italian dessert that translates to “cooked cream” in English. It is a creamy and silky dessert made by simmering together cream, sugar, and gelatin, which helps it set into a smooth and firm texture.
Pana cotta is very easy to make, and you can prepare this creamy Italian delight right at home. Here is one of our favorite panna cotta recipes flavored with hazelnuts and caramel. Simply divine!
The base of the panna cotta, or “cooked cream”, can be whipped up in a matter of minutes, though it needs to be refrigerated to gain that silky melt-in-your mouth effect.
How to Make the Caramel
We make caramel with sweetened condensed milk which we buy in small cans. Make sure the condensed milk is sweetened else the end result will be completely different.
We boil the can(s) in a large pot for about 4 to 5 hours over a low heat. The can needs to be completely submerged in water, so check regularly if you have enough water in the pot and add more water if needed.
After roughly 4 1/2 hours the delicious caramel is formed.
Please find below the full recipe!
Ingredients
- 50 g toasted hazelnuts (walnuts can also be used)
- 300 ml heavy cream
- 75 g caramel
- 5 g sheet gelatin
For Homemade Caramel
- 1 can sweetened condensed milk
- water
Instructions
- We make the caramel with sweetened condensed milk. We boil the can in a large pot for about 4 to 5 hours over a low heat. The can needs to be completely submerged, so check regularly if you have enough water in the pot and add more water if needed.
- Soak the gelatin in cold water.
- Heat up the heavy cream, making sure not to let it boil. When the cream has warmed up, add the gelatin and allow it to dissolve. Add roughly 1 ¾ oz (50g) of caramel. Stir gently to combine.
- Divide equally between 3 glasses and refrigerate for at least 3 hours.
- When ready to serve, sprinkle chopped toasted hazelnuts on top and drizzle with caramel.
