Hazelnut Brule Panna Cotta Food

CHOCOLATE HAZELNUT PANNA COTTA

Steps:

• Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
• Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
• When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!

HAZELNUT PANNA COTTA WITH BERRY COMPOTE

Steps:

• Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
• Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
• Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
• Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.

HAZELNUT BRULE PANNA COTTA

Steps:

• Caramelized Hazelnuts - Place the nuts in a lagre baking tin and set aside. Preheat the oven to 175c degrees.
• Combine the brown sugar, golden syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.
• Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.
• Immediately pour the mixture over the nuts in the pan and stir to coat the nuts thoroughly.
• Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.
• Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container at room temperature.
• Blitz the nuts in a food processor until consistency is similar to bread crumbs.
• Creme Anglaise - In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
• Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
• Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
• Strain the mixture through a sieve into a bowl, stir for a few minutes, then place into the fridge to chill until needed.
• Hazelnut Cream - Whisk the cream and nutella together until slightly thickened and transfer to the fridge to chill until needed.
• Vanilla Tuile - Preheat the oven to 180C/350F/Gas 4.
• Mix egg whites, flour, sugar and vanilla essence together to form a smooth paste.
• Pipe the paste in a spiral motion onto a piece of baking parchment and bake in the oven for five minutes or until golden.
• Remove from the oven and while still warm, shape biscuits into desired shape by lying over an upturned bowl.
• Panna Cotta. - Soak the gelatine leaves in a little cold water until soft.
• Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
• Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
• Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
• Preparation is down to your own artistic temperament. I sat the Panna cotta in the middle of the plate with the nuts scattered round the base, a piping of the hazelnut cream on top of the panna cotta. Small daps of creme anglaise dotted around the plate and the tuile positioned around the panna cotta as though encasing it.

VANILLA PANNA COTTA

Steps:

• In large bowl, add gelatin to cold milk and let soften.
• In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
• To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.

MARBLED BERRY PANNA COTTA

Steps:

• Berry puree - Put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
• Simmer 10 minutes or until thick and syrupy. Set aside to cool totally.
• When cool, sieve to remove pips & set aside.
• Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
• Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
• Stir into cream mixture and simmer for 1 minute longer.
• Remove vanilla bean & allow mixture to cool.
• Put a spoonful of the berry puree in the bottom 4 clear glass moulds/ramekins/glasses, swirling it up the side of each one.
• Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.

WW PANNA COTTA WITH STRAWBERRY SAUCE AND PINE NUTS

Steps:

• In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
• Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milk, sweetened condensed milk and honey.
• Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
• Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
• To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
• To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.

CEREAL-MILK PANNA COTTA WITH CARAMELIZED CORN FLAKE CRUNCH

Steps:

• 1. To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.).
• 2. Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
• 3. Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
• 4. Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
• 5. When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.

LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE

Steps:

• To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
• Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
• Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
• Add buttermilk and zest, stirring well.
• Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
• To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
• To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.