Hazelnut Brule Panna Cotta

May 08, 2023May 8, 20230 2
Indulge in the incredible flavors of Hazelnut Brule Panna Cotta
in Dessert

Prep

20 min

Cook

20 min

Ready In

4 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups raw hazelnuts
1/2 cup brown sugar
1/4 cup golden syrup
4 tablespoons unsalted butter
1/4 teaspoon table salt
1/4 teaspoon bicarbonate of soda
1/4 teaspoon vanilla essence
250 ml milk
3 leaves gelatin
250 ml double cream
1 vanilla pod , split lengthways seeds scraped out
25 g vanilla sugar
3 egg yolks
32 g vanilla caster sugar
1 vanilla pod , split lengthways seeds scraped out , pod finely chopped
250 ml whole milk ( Jersey is best )
1 cup double cream
1/2 cup nutella
85 g plain flour
100 g vanilla sugar
2 egg whites
1 dash vanilla essence

Nutrision Information

Servings Per Recipe
4
Calories
500
Sugar
20g
Fat
50g
Hazelnut Brule Panna Cotta is an Italian dessert that has been enjoyed since the early 1900s. Panna Cotta translates to 'cooked cream' in Italian, and the dessert is made by simmering cream, sugar, and vanilla, then mixing it with gelatin to give it a firm texture once cooled. The bruleed caramel topping is a more modern version, as the technique was developed in the early 1900s. Hazelnut is often used in Italian cuisine, and the nuttiness of hazelnuts complements the rich and creamy Panna Cotta perfectly. This dessert is perfect for impressing dinner guests, celebrating a special occasion or simply indulging in a tasty dessert.

Instructions

1.Start by making the hazelnut praline.
2.Spread the hazelnuts in a single layer on a baking sheet and roast them in the oven for 10-12 minutes until golden brown.
3.In a heavy bottomed saucepan, combine brown sugar, golden syrup, unsalted butter and salt.
4.Bring it to a boil and cook for 4-6 minutes until it reaches 140 degrees C on a candy thermometer.
5.Remove from heat and stir in the roasted hazelnuts, bicarbonate of soda and vanilla essence.
6.Pour the mixture onto a parchment-lined baking tray and leave it to cool for 20 minutes before roughly chopping it into small pieces.
7.Soak the gelatine in cold water for 5-10 minutes, until softened.
8.In a heavy bottomed saucepan, bring the milk, cream, vanilla pod seeds and sugar to the boil, and then remove from the heat.
9.Squeeze the water out of the gelatine leaves before adding them to the milk mixture; stir to dissolve.
10.In another bowl, whisk together the egg yolks and vanilla sugar until light and fluffy.
11.Fold the two mixtures together and pass the mixture through a fine sieve to remove any lumps.
12.Pour the mixture into ramekins and refrigerate it for a minimum of 2-3 hours or overnight.
13.Before serving, sprinkle a tablespoon of caster sugar over the surface of each Panna Cotta.
14.Using a kitchen torch, caramelise the sugar, forming a crisp layer of brule.
15.Finally, top each Panna Cotta with a handful of hazelnut praline and serve.
16.

PROS

Hazelnut Brule Panna Cotta is a creamy and indulgent dessert that is perfect for special occasions or as an unexpected treat.
The bruleed caramel topping forms a crisp layer that contrasts with the smooth and creamy panna cotta underneath.
The hazelnut praline adds a crunchy texture and nutty flavour to the dish.

CONS

Hazelnut Brule Panna Cotta is high in fat and sugar, hence should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Hazelnuts are an excellent source of protein, healthy fats, and fibre. They are also rich in vitamins and minerals, including vitamin E, B vitamins, and magnesium. Calcium, another mineral found in hazelnuts, is essential for bone health.
One serving of Panna Cotta, made with 250 ml of milk and a cup of double cream, provides approximately 500 calories, 10 g of protein, 50 g of fat, and 20 g of sugar.

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