Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Panna cotta caramello e croccante alle nocciole

Panna Cotta with Caramel and Hazelnut Brittle

Name: Panna Cotta with Caramel and Hazelnut Brittle
Yield: Serves 8 servings
Ingredients: 5 cups heavy cream (1.2 liters); 2 tablespoons powdered gelatin (about 25 grams); For the brittle; 2/3 cup hazelnuts (100 grams); 1/3 cup sugar (70 grams); Caramel

Alice Ancillotti @cook_28141088

Panna Cotta with Caramel and Hazelnut Brittle

Alice Ancillotti @cook_28141088

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Ingredients

Serves 8 servings

5 cupsheavy cream (1.2 liters)
1 cup sugar (200 grams)
2 tablespoonspowdered gelatin (about 25 grams)
For the brittle
2/3 cuphazelnuts (100 grams)
1/3 cupsugar (70 grams)
For garnish
Caramel

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Steps

1

Bring 2 cups heavy cream (500 grams) to a boil. Meanwhile, soak 2 tablespoons powdered gelatin (25 grams) in cold water. When the cream boils, add the gelatin and stir until dissolved. Mix in the remaining heavy cream, pour into a mold, and freeze overnight.
2

Remove the panna cotta from the freezer and let it thaw for half a day.
3

For the brittle: Melt the sugar in a small saucepan, then stir in the hazelnuts.