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Nutella / Vanilla Panna Cotta

Posted on April 28, 2020 by Swati Leave a Comment on Nutella / Vanilla Panna Cotta

A classic Itallian dessert which literally translated means ‘cooked cream’.

It’s one of my favourite desserts to make when I have guests over as it can be made in advance. I would earlier make this in a larger serving cup, however I prefer to make mini versions now…..a gorgeous post dinner treat without feeling too guilty

Try variations with whatever flavours you fancy. Vanilla base with a berry coulis and chopped berries. Or perhaps fresh chopped mangoes on top of vanilla panna cotta. The possibilities are endless…

Overview

  • Makes 10 to 12 mini Panna Cotta’s or 4 to 6 regular sized ones
  • Difficulty – Easy

Ingredients

Vanilla Panna Cotta

  • 300 ml double cream
  • 130 ml whole milk
  • 65 g white caster sugar
  • 1 tsp vanilla extract
  • 2 gelatine leaves

Nutella Panna Cotta

  • 300 ml double cream
  • 130 ml whole milk
  • One third cup Nutella (of more if you prefer)
  • 60 g white caster sugar (reduce sugar if you increase the Nutella)
  • 2 gelatine leaves

Method

Vanilla Panna Cotta

  • Put the two gelatine leaves in a bowl of cold water to soften
  • Add the double cream, whole milk and sugar to a saucepan
  • Heat gently, while stirring continuously
  • Take it off the heat just before it gets to a boil
  • Stir in the vanilla extract
  • Remove the gelatine leaves from the water and squeeze out the excess water and add to the hot cream/milk liquid
  • Keep stirring till fully dissolved
  • Let it cool completely (about 20-30 minutes) stirring occasionally
  • Strain the liquid and divide into your serving bowls
  • If you prefer a tilt as seen in the picture, then place the bowls tilted in a metal cupcake tray or something similar and then gently pour in the liquid
  • Chill in the fridge for at least 3 hours

Nutella Panna Cotta

  • Put the balance two gelatine leaves in a bowl of cold water to soften
  • Add the double cream, whole milk, Nutella and sugar to a saucepan
  • Heat gently while stirring continuously to ensure that the Nutella is completely incorporated
  • Take it off the heat just before it gets to a boil
  • Remove the gelatine leaves from the water and squeeze out the excess water and add to the hot Nutella mixture
  • Keep stirring till fully dissolved
  • Let it cool completely (about 20-30 minutes)
  • Pour into the set vanilla panna cotta bowls. If you have tilted the vanilla panna cotta you should straighten the bowls and pour the Nutella liquid
  • Set in the fridge for another 3 hours

Serve

  • Serve with whipped cream and grated chocolate and/or toasted chopped hazel nuts. Or skip the whipped cream and just garnish with chocolate and nuts

Note – If you want to make this Nut Free replace the Nutella with melted chocolate

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Related

Posted in Home Cooking Tagged chocolate dessert, dessert, Italian dessert, panna cotta

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Author: Swati

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