Today's recipe is easy and smells of the forest: panna cotta with hazelnut. Soft, creamy, with the intense flavor of hazelnut Tonda Gentile delle Langhe IGP. It is prepared in a flash and you can also serve it as a Christmas cake (you read the article on SWEET 15 SPOON FOR CHRISTMAS, EASY AND ELEGANT?) last minute, simply sprinkled with chopped toasted hazelnuts. Or, If you want to exaggerate, do as I do and decorate the panna cotta with a slight hazelnut chocolate mousse with milk and salt. In both cases, It is a delicious dessert that will delight all. With this recipe I also do the Merry Christmas greetings. I will spend in Rome with my family: Mom and Dad have come from Messina, my brother with his wife and granddaughter will spend two days at my house and I'm already in the kitchen to make cookies, cakes, sauces and sauce. will miss Gianluca, because he has Mom and Dad to Cagliari and rightly celebrate with his parents, but we will gather for New Year. A family party. Many, many hearts greeting to all of you who follow me with affection and patience.
The key thing to prepare the panna cotta is to keep hazelnut hazelnuts, finely chopped with a mixer, to infuse the cream and milk for 24 hours before preparing the panna cotta. So you get that intense nutty taste that will make your irresistible panna cotta. On the other hand, a dessert spoon well done, however simple, He is always able to be remembered.
Personally, to prepare the panna cotta use isinglass, because I find that the cake melts in the mouth with a wonderful softness. I, however, leave the doses to prepare the panna cotta with agar agar, which it is of plant origin. Then, also in view of the parties, saved the recipe and remember to have a look at all my RECIPES DESSERT SPOON, as the PANNA COTTA WITH PEARS AND PORTO or the TIRAMISU’ RICOTTA to try something that will inspire you.
FOR PANNA COTTA:
350 ml of cream
100 ml whole milk
7 grams of isinglass or 2 grams of agar agar
100 grams of sugar
100 grams of peeled hazelnuts
hazelnuts Round Gentile delle Langhe, just enough to decorate the panna cotta
FOR CHOCOLATE CREAM:
150 ml double cream
60 grams of sugar
a large pinch of salt
2 tablespoons unsweetened cocoa powder
For the panna cotta with hazelnuts, toast the hazelnuts in the oven at 200 degrees for 5 minutes, then blend them in a blender until obtaining a dough. Dissolve the hazelnut paste into the cream and milk and let the mixture overnight (best for 24 hours) to infuse in the refrigerator, covered with plastic wrap.
With the gelatin
The following day, put the gelatine in cold water for 15 minutes. Pour the cream, milk and hazelnut paste in a pan, add sugar and bring to a boil. Turn off the heat and add the isinglass well squeezed. Mix well until completely dissolved isinglass. Filter the panna cotta with a strainer fine mesh, to remove any remaining hazelnuts, and pour it into cups. Allow to cool completely, then store the cooked cream with hazelnuts in the refrigerator for at least 6 hours.
With agar agar
Dissolve the agar agar in the cream mixture, milk and pasta cold hazelnuts. Mix well and bring the mixture to a boil (If you have a meat thermometer, the precise temperature at which must arrive the compound is 95 degrees). Pour the mixture into cups and proceed as described above.
At this point, When the panna cotta will be cold and congealed, you can simply decorate it with chopped hazelnuts before serving. Remember to leave the panna cotta at room temperature for at least 20 minutes before you taste it.
If you want to prepare the chocolate cream and salt, you just have to dissolve the cocoa powder in a little slightly warm cream, allow to cool and add it to the rest of the cream. Combine the icing sugar and a generous pinch of salt and mount with electric whips. Decorate the hazelnut panna cotta with chocolate panna, garnish with chopped hazelnuts and serve. Bon appétit!
If your nuts still have the skins brown, Do not worry, because toasting the hazelnuts in the oven at 200 degrees for 5-7 minutes, the skins will simply crumble rubbing.