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Hazelnut Panna Cotta with Caramel Sauce

Hazelnut Panna Cotta with Caramel Sauce

Razvan Stupar
This is a fantastic pana cotta recipe that you won't be able to resist.
4.91 from 77 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Refrigerator time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine Italian
Servings 3 servings

Ingredients
 
 

  • 50 g toasted hazelnuts (walnuts can also be used)
  • 300 ml heavy cream
  • 75 g caramel
  • 5 g sheet gelatin

For Homemade Caramel

  • 1 can sweetened condensed milk
  • water

Instructions
 

  • We make the caramel with sweetened condensed milk. We boil the can in a large pot for about 4 to 5 hours over a low heat. The can needs to be completely submerged, so check regularly if you have enough water in the pot and add more water if needed.
  • Soak the gelatin in cold water.
  • Heat up the heavy cream, making sure not to let it boil. When the cream has warmed up, add the gelatin and allow it to dissolve. Add roughly 1 ¾ oz (50g) of caramel. Stir gently to combine.
  • Divide equally between 3 glasses and refrigerate for at least 3 hours.
  • When ready to serve, sprinkle chopped toasted hazelnuts on top and drizzle with caramel.

Notes

Hazelnut-Panna-Cotta-with-Caramel-Sauce
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