Nutella Panna Cotta

Are you a NUT-ella or NEW-tella person? Either way you pronounce it, the taste is to die for, literally. Nutella is always in my house, so much so, that now it is a part of my family. I always have two jars of it, with the goal that I don’t need to stress over it running out. In spite of the fact that it doesn’t make its way into my cooking, I simply get a kick out of the chance to scoop it out and have it without any accompaniments. A spoonful of goodness I should state and I’m certain you concur with me on this.

Today’s recipe is a Nutella Panna Cotta! Nutella makes a good alternative in baking and I usually make Nutella brownies, but this Nutella Panna Cotta changes the whole game of it. Why agree to standard chocolate, when you can have the heaven on earth substitute, instead?

Panna Cotta is Italian for ‘cooked cream’, however, the cream is essentially warmed and not cooked.

Have you at any point made jello? Well, this is fundamentally similar to making jello, however, you will bring into play a velvety fluid rather than a clear one.

Simple! Simple! Simple! Resistance to this particular dessert is futile!

Ingredients:

200 ml liquid whipping cream

1/2 cup whole milk

1/2 cup/ 160g Nutella

2-3 tablespoons sugar to taste (optional)

1 teaspoon vanilla

2 tsp gelatine

Chopped roasted hazelnuts or chocolate for decorating

Note:

*Blooming gelatin is a step integral to ensuring the smooth texture of the Pannacotta. To bloom, add gelatin to just enough water and set aside for 3-4 minutes. Heat gelatin in a microwave oven for about 8-10 seconds or till melted. You can even use the double boiling method.

*Measure the gelatin correctly to get a perfectly set dessert. Less gelatin will make the dessert runny, while too much gelatin will make it hard.

*Panna Cotta should be barely set with a jiggly wobble.

*This Nutella Panna Cotta can be set in ramekins and then turned out onto individual plates to serve. Or much easier, just set the Nutella Panna Cotta in dessert glasses ready for serving.

*Demoulding the Panna Cotta: Dip molds/ramekins in warm water. Turn upside down using a plate as the base. gently tap the top and sides till the Panna Cotta slides out of the mold.

Method:

Pour water in a small bowl and sprinkle over gelatine. Stir to combine. Set aside to bloom.

In a medium saucepan place cream, milk, Nutella and vanilla. Place over medium heat. Stir to combine and melt Nutella. Taste for sweetness and adjust sugar accordingly.

Remove from heat when you can see steam rising from the surface and all ingredients are combined. Do not allow to boil.

Place bowl of bloomed gelatine in a microwave oven for 8 – 10 seconds to just melt.

Pour melted gelatine into cream mixture. Stir well.

In the meantime, have ready ramekins or dessert glasses. If you are planning to turn out the pannacotta, lightly oil the ramekins.

When cool but still liquid, pour cream mixture into ramekins or glasses.

Return to refrigerator for 3 – 4 hours or overnight to set completely.

Decorate with hazelnuts and chocolate before serving. Even better would be crushed Ferrero Rocher chocolates!