Nutella Panna Cotta

Nutella Panna CottaIngredients:

  • 1 tbs powdered gelatin
  • 3 tbs cold water
  • 1 c Nutella
  • ¼ tsp salt
  • 1½ c heavy cream
  • ½ tsp hazelnut or almond liqueur
  • 1 c whipping cream(or milk)
  • Whipped cream, slivered almonds and chocolate chips to garnish (in this version I used  homemade “s” chocolates and espresso truffles.

Directions:

  • In small bowl, sprinkle gelatin over 3 tbs cold water and allow to dissolve.
  • Put Nutella and salt in another bowl and set aside.
  • In saucepan, bring cream and liqueur to a boil.
  • Pour half the hot cream mixture over the gelatin and whisk it well.
  • Then pour the gelatin mixture back into the remaining cream.
  • Pour the remaining half of cream mixture over the Nutella.
  • Whisk well to form a smooth paste.
  • Whisk in the whipping cream.
  • Strain the mixture through a fine sieve.
  • Divide mixture among ramekins, glasses or cups.
  • Refrigerate until set, about 3 hours.
  • Garnish as desired (whipped cream, slivered almonds and chocolate chips; espresso truffles …)

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