Gianduja Piemonte Panna Cotta Recipe
Toasted Coconut Praliné, Caramelized Gavotte Crisp, Smoked Vanilla Gelato
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Ingredients
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Panna Cotta
Toasted Coconut Praliné
Caramelized Gavotte Crisp
Smoked Vanilla Gelato
Method
Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- 2
Heat the Cream Mixture
In a saucepan, combine heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling.
- 3
Combine Gelatin and Chocolate
Remove the saucepan from heat. Stir in the bloomed gelatin until it is completely dissolved. Add the gianduja chocolate and stir until melted and smooth.
- 4
Chill the Mixture
Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.
Toasted Coconut Praliné
- 5
- 6
Add Coconut
Quickly add the shredded coconut and salt to the caramel, stirring to coat evenly. Pour onto a silicone mat or parchment paper to cool.
- 7
Break into Pieces
Once cooled, break the coconut praliné into small pieces for garnishing.
Caramelized Gavotte Crisp
- 8
Prepare the Gavotte Crisp
Preheat the oven to 350°F (175°C). Melt the butter in a small saucepan and mix with the sugar.
- 9
Coat the Cookies
Dip each gavotte cookie into the melted butter mixture and place them on a baking sheet.
- 10
Bake
Bake the cookies in the preheated oven for about 10 minutes or until they are golden and crisp. Let them cool.
Smoked Vanilla Gelato
- 11
Prepare the Milk Mixture
In a saucepan, combine whole milk, heavy cream, sugar, and the seeds scraped from the smoked vanilla beans. Heat until warm.
- 12
- 13
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 14
Chill and Churn
Strain the mixture through a fine-mesh sieve into a bowl. Chill in the refrigerator for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.
