Nutella Panna Cotta Food

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.

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.

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!

CHOCOLATE PANNA COTTA

Steps:

• Sprinkle gelatine in milk snd allow to soften for ten minutes.
• Heat cream with sugar. Add chocolate and stir until it is dissolved.
• Remove from stove add softened gelatine and stir.
• Por mixture into coffee cups and place in fridge for 2 hours to set.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

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.