Milk Chocolate Hazelnut Panna Cotta With Nutella 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!

NUTELLA PANNA COTTA

Steps:

• In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
• In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.
• Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.
• Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

NUTELLA PANNA COTTA

Steps:

• In a small bowl soak the gelatin in cold water.
• Combine 200 ml of cream, milk, sugar and Nutella in a small saucepan and set on medium heat.
• Stir to dissolve the sugar and Nutella. Remove from the heat just before it reaches boiling temperature.
• In another saucepan warm up the remaining 50 ml of cream.
• Drain the gelatin and squeeze any excess water. Add gelatin to the hot cream and stir to dissolve. Pour gelatin mixture into Nutella mixture and sitr to combine.
• Divide panna cotta between serving cups and place in the fridge to set. Resting time may vary depending on serving cup size; budget in about 4 hours to properly set. Wait until it has fully set to decorate.
• Lightly warm 2 tbsp Nutella and add to a piping bag. Pipe nutella swirls over each panna cotta. Top with hazelnuts.

MILK CHOCOLATE HAZELNUT PANNA COTTA (WITH NUTELLA)

Steps:

• 1) In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt. 2) In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well. 3) Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined. 4) Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

MILK CHOCOLATE HAZELNUT PANNA COTTA

Steps:

• 1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt. 2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well. 3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined. 4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.