Ferrero Rocher Panna Cotta


After main dish and soup, don't you think it is time for dessert? I remembered just around this time 2017, I had created a Tiramisu Panna Cotta. This year, I decided to create another special Panna Cotta. I present to you, my Ferrero Rocher Panna Cotta. I actually had this idea going on my head for quite some time and finally the idea had came to a fruition.

I never thought this is possible and I am so glad that I gave it a shot. You can skip the whole caramel nuts decoration and gold dusting process, but I will state the directions down below nonetheless. Just in case you thought of giving it a shot as well. The tricky part is to make the caramel decoration adhere to the panna cotta. All you have to do is act fast and be a little bit patient. Without much delay, let's get started with the recipe.

Ingredients:

(Make 4 panna cotta)

  • Panna Cotta:

  • Gelatin Powder, 2.5 TBSP

  • Warm Water, 5 TBSP

  • Heavy Whipping Cream, 400g

  • Whole Milk, 75g

  • Nutella or Any Chocolate Hazelnut Spread, 1/2 Cup

  • Caster Sugar, 1 TBSP Adjust To Preference

  • Sea Salt, Pinch

  • For Serving (Optional):

  • Hazelnuts, 4

  • Granulated Sugar, 1 Cup

  • Edible Gold Dust, For Dusting

Equipment:

  • Sauce Pot

  • Ramekins, 4

Directions:

  1. Prepare the panna cotta.

  2. Lightly grease ramekins with non stick cooking spray or some canola / grapeseed oil and set aside.

  3. Dissolve gelatin in warm water. Set aside.

  4. In a sauce pot over medium-low heat, add cream, milk, nutella and sugar.

  5. Whisk lightly to combine well and until the nutella + sugar have dissolved.

  6. Bring it up to a simmer.

  7. As soon as it start to simmer, remove from heat.

  8. *Do not allow the mixture to boil.*

  9. Immediately, season with a pinch of salt.

  10. Taste and adjust, if you need more sugar.

  11. Add in gelatin.

  12. Whisk to combine well and until the gelatin has fully incorporated.

  13. Pour the mixture into a pitcher thru' a fine strainer.

  14. Discard any residue.

  15. Pour the mixture into the ramekins.

  16. Lightly tap on the counter to remove any bubbles.

  17. Chill in the fridge to set, preferably 6 hours to overnight.

  18. To serve.

  19. Poke skewers into hazelnuts.

  20. Prepare a water bath.

  21. In a sauce pot over medium heat, add sugar.

  22. Stir to dissolve the sugar completely.

  23. Continue cooking until it starts to turn amber in color.

  24. Keep a close eye on it.

  25. Continue cooking until it starts to turn a darker shade of amber color.

  26. Immediately remove from heat and place the pot over a water bath.

  27. Let the caramel cool slightly, for about 1 min.

  28. Dip the skewered hazelnuts into the caramel.

  29. Place them on a counter underneath some weight.

  30. Place a tray on the floor to catch all the caramel drips.

  31. Leave them to cool completely.

  32. The caramel should harden overtime.

  33. You should have the caramel nut decoration as shown in the photos.

  34. Just when about to serve, prepare a bowl of hot water bath.

  35. Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min.

  36. As soon as the panna cotta can start to wopple, remove from the water bath.

  37. *Do not leave it in the hot water bath for too long, or the panna cotta will melt.*

  38. Carefully unmold onto a serving plate.

  39. Heat the bottom of the caramel nut decoration slightly.

  40. Immediately place onto the center of the panna cotta to adhere.

  41. Sprinkle some gold dust over the top.

  42. Serve immediately.

#dessert #pannacotta #ferrerorocher

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