Panna cotta is one of the most copied and most mishandled Italian desserts. Too much gelatin and it bounces. Too little and it will not unmould. The right amount gives a texture that barely holds, trembling on the plate, setting just enough to slice with a spoon.
This version replaces the usual vanilla flavoring with Gusta hazelnut cream, which dissolves into the warm cream without any effort. The result is a panna cotta that tastes like the inside of a very good praline: rich and clean at the same time.
Three ingredients if you do not count water. Fifteen minutes of active work. The refrigerator does the rest. It is the best ratio of effort to result we know.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Submerge 3 gelatin leaves in cold water and leave to soak for 5 minutes until completely soft and pliable."}
{"step"=>2, "text"=>"Pour [[500ml | 2 cups]] double cream and [[40g | 1.4 oz]] caster sugar into a small saucepan. Heat over medium-low heat, stirring until the sugar has dissolved. Do not boil."}
{"step"=>3, "text"=>"Remove the pan from the heat. Squeeze the soaked gelatin leaves firmly to remove as much water as possible, then drop them into the warm cream. Whisk until dissolved, about 1 minute."}
{"step"=>4, "text"=>"Add [[100g | 3.5 oz]] Gusta Hazelnut Cream. Whisk until fully incorporated and the mixture is smooth."}
{"step"=>5, "text"=>"Pour through a fine sieve into a jug. Divide evenly between 4 ramekins."}
{"step"=>6, "text"=>"Leave to cool at room temperature for 15 minutes, then transfer to the refrigerator. Chill for at least 3 hours, until fully set."}
{"step"=>7, "text"=>"To unmould: run a thin knife around the edge of each panna cotta. Place a plate over the ramekin, invert quickly, and lift the ramekin. If it does not release, dip the base in warm water for 5 seconds and try again."}
{"step"=>8, "text"=>"Serve immediately with no garnish, or with a small spoon of hazelnut cream alongside."}
You made Panna Cotta alla Nocciola. Time to eat.
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Platinum-grade gelatin gives the cleanest set. If using powdered gelatin, 1 teaspoon (about 3g) equals 1 platinum sheet. Bloom in 2 tablespoons of cold water before adding to the warm cream.
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