Panna cotta Nutella and hazelnuts

 

Nutella and hazelnut panna cotta recipe

Summary : Panna cotta Nutella and hazelnuts always with a new taste, it goes wonderfully with all your desires! Try, it’s approve it !. This panna cotta is by far the favorite of my son and daughter. I admit that she is particularly greedy with her white chocolate and of course Nutella, which takes its place here in a royal dessert. Tomorrow I have people that I particularly appreciate, they gave me a taste of panna cotta which was not great. With all due honor, I’m going to make them salivate with this Nutella and hazelnut panna cotta, they will be caramelized to start this dessert with a crunch. In all the panna cotta that I have already made, the Nutella and hazelnut panna cotta and probably preferred me.

Nutella and hazelnut panna cotta recipe for: 4 people
Ingredients

  • 50 cl of fresh cream 35%
  • 80 g white chocolate
  • 40 g icing sugar
  • 1 g teaspoon of Agar Agar (you can do this with gelatin)
  • 150 g of Nutella
  • 10 cl of sour cream
  • Deco
  • 50 g of hazelnuts
  • 60g sugar
  • 40 gr of water

Instructions

  1. Melt 50 gr of Nutella in the microwave for a few seconds then place it at the bottom of your verrines.
  2. Let the verrines rest in the refrigerator for 10 minutes.
  3. Grate the white chocolate.
  4. Heat 25 cl of crème fraîche in a saucepan with the icing sugar.
  5. From the first broths add half of the agar agar, let boil for 1 minute.
  6. Pour the hot cream mixture directly onto half of the white chocolate.
  7. Let cool and pour into the verrines before the preparation is taken.
  8. Leave the verrines to rest in the refrigerator for 30 minutes.
  9. Heat 10 cl of sour cream in a saucepan.
  10. Add 100 gr of Nutella and let the chocolate melt.
  11. Pour the Nutella cream preparation directly into the verrine over the white chocolate.
  12. Heat 25 cl of crème fraîche in a saucepan with the icing sugar.
  13. From the first broths add half of the agar agar, let boil for 1 minute.
  14. Pour the hot cream mixture directly onto half of the white chocolate.
  15. Let cool and pour into the verrines over the Nutella before the preparation is taken.
  16. Leave the verrines to rest in the refrigerator
  17. Heat 40 g of water with the 60 g of sugar, in order to reach a temperature of 120 °.
  18. Out of the heat add the hazelnuts and stir, the sugar will crystallize, the hazelnuts turn white.
  19. Return to temperature, the white sugar will caramelize, let it brown.
  20. Pour the caramelized hazelnuts on a sheet of food paper.
  21. Crush the hazelnut caramel as soon as it has cooled.
  22. Add a few praline hazelnuts to the verrines.

Preparation time: 40 minutes
Cooking time: 10 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Panna cotta Nutella and hazelnuts

My favorite wine for this Crémant d’Alsace (white) recipe Grape varieties: Chardonnay, pinot blanc, Riesling
Temperature between 7 ° and 8 °

 

More recipes:

  1. Nutella and chocolate panna cotta
  2. Panna cotta
  3. Panna cotta with carambar
  4. Panna cotta with nuts

  • liquid cream
  • Hazelnut
  • Nutella
  • sugar

Pascal

Hide reactions

Cenwensays: November 10, 2011 at 8 h 52 min

Hello Pascal

I allow myself to steal! both to make it but also to mention it in this week’s Goûters Gourmands!

Thank you for this lovely moment of gluttony

Kisses!

(Cenwen running, running, running, but don’t forget your awesome blog!)

Pascal Bsaid: June 14, 2010 at 6 h 27 min

Hello,
It is necessary to envisage by slice of 75 cl 2 sheets of gelatin. Your editing will remain flexible, thank you for your interest in my cooking. Pascal

priscillasaid: June 13, 2010 at 1 h 44 min

hello i wanted to know how much gelatin should i use

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