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Ingredients
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Panna Cotta
Candied Hazelnuts
Cocoa Nibs
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5 minutes until it blooms.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, honey, and a pinch of salt. Heat over medium heat until it just begins to simmer.
- 3
Combine Ingredients
Remove the saucepan from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.
- 4
Set the Panna Cotta
Pour the mixture into individual serving glasses or molds. Refrigerate for at least 4 hours or until set.
Candied Hazelnuts Preparation
- 5
- 6
Candy the Hazelnuts
Add the hazelnuts to the sugar mixture and cook until the mixture thickens and coats the hazelnuts. Spread them out on a parchment-lined baking sheet to cool.
Plating
- 7
Serve
To serve, remove the panna cotta from the fridge, top with candied hazelnuts and sprinkle with cocoa nibs.
