A creamy hazelnut panna cotta, made even more indulgent by an organic apple cider vinegar cream and the crunch of hazelnuts.
Videoricetta
Ingredienti
- 500 ml fresh dairy cream
- 90 g granulated sugar
- 2 tablespoons hazelnut paste
- 8 g sheet gelatin
- 1 teaspoon vanilla extract
- Whole hazelnuts, to taste
- Organic cream with apple cider vinegar (for serving) – Acetificio Andrea Milano
Procedimento
- Soak the gelatin sheets in cold water for about 10 minutes.
- In a small saucepan, combine the cream, sugar, and vanilla. Heat over medium heat—without letting it come to a boil—stirring until the sugar has completely dissolved.
- Add the hazelnut paste and whisk thoroughly until the mixture is smooth and uniform.
- Squeeze the excess water from the gelatin, add it to the warm mixture, and stir until completely dissolved.
- Pour the mixture into individual serving molds.
- Allow to cool to room temperature, then transfer to the refrigerator for at least 4–5 hours (ideally overnight).
- Unmold the panna cotta and serve, garnished with the organic apple cider vinegar cream and either chopped or whole hazelnuts.
Prodotti
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Hazelnut panna cotta with organic apple cider vinegar cream
A creamy hazelnut panna cotta, made even more indulgent by an organic apple cider vinegar cream and the crunch of hazelnuts.
Ingredienti
- 500 ml fresh dairy cream
- 90 g granulated sugar
- 2 tablespoons hazelnut paste
- 8 g sheet gelatin
- 1 teaspoon vanilla extract
- Whole hazelnuts, to taste
- Organic cream with apple cider vinegar (for serving) – Acetificio Andrea Milano
Procedimento
- Soak the gelatin sheets in cold water for about 10 minutes.
- In a small saucepan, combine the cream, sugar, and vanilla. Heat over medium heat—without letting it come to a boil—stirring until the sugar has completely dissolved.
- Add the hazelnut paste and whisk thoroughly until the mixture is smooth and uniform.
- Squeeze the excess water from the gelatin, add it to the warm mixture, and stir until completely dissolved.
- Pour the mixture into individual serving molds.
- Allow to cool to room temperature, then transfer to the refrigerator for at least 4–5 hours (ideally overnight).
- Unmold the panna cotta and serve, garnished with the organic apple cider vinegar cream and either chopped or whole hazelnuts.