How to Make Flaweless Nutella Panna Cotta
A Flaweless Mini Dessert
Prep Time: 30 minutes
I found a recipe for Nutella Panna Cotta on my favorite resource for recipes: the NY Times cooking app. The recipe below is a version adjusted to feed a larger group from cute mini containers. If you want to see the inspiration from the NY Times, check it out by clicking the button here.
Nutella Panna Cotta
1 .25 oz powdered gelatin packet
4 ounces bittersweet chocolate, finely chopped
2 cups Nutella
1 teaspoon kosher salt
3 cups heavy cream
1 teaspoon vanilla extract
2 cups whole milk
Berry Sauce (recipe below)
1/2 cup chopped, toasted hazelnuts, for serving (optional)
In a medium bowl, whisk gelatin with 6 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.
In a 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 pitcher or large measuring cup and fill 24, 3oz plastic cups 3/4 of the way. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight.
Make Berry sauce and serve topped with a thin layer of sauce and chopped hazelnuts.
Stick a mini spoon in them and serve!
1 pound of fresh or frozen, thawed, strawberries or raspberries. If using fresh strawberries, remove stems and cut in half.
1/2 cup granulated sugar
1 tablespoon honey
1 tablespoon fresh lemon juice
Add all ingredients to a medium saucepan. Heat berries over medium heat and simmer until the fruit breaks down, about 7 minutes.
Remove from heat and strain through a fine-mesh sieve into a small pitcher or measuring cup and cool to room temperature.
Poor sauce into a squeeze bottle, seal and refrigerate until needed.
Squeeze a thin layer of sauce onto each panna cotta, top with chopped hazelnuts (if using), a mini spoon and serve!