Panna Cotta Recipe
Nutella | Crème Anglais | White Chocolate | Berries
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Ingredients
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Panna Cotta Base
Crème Anglais
White Chocolate Sauce
Berry Topping
Nutella Drizzle
Method
Panna Cotta Base
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
- 2
Heat Cream and Milk
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- 3
Combine Gelatin
Once the cream mixture is warm, remove it from heat. Add the bloomed gelatin and vanilla extract, stirring until fully dissolved.
- 4
Set in Molds
Pour the mixture into individual serving molds or cups. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
Crème Anglais
- 5
Prepare Ingredients
In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the pod as well.
- 6
Whisk Egg Yolks
In a bowl, whisk together egg yolks and granulated sugar until pale and thick.
- 7
- 8
Strain and Cool
Strain the crème anglaise through a fine-mesh sieve into a bowl. Cool it to room temperature, then refrigerate until ready to serve.
White Chocolate Sauce
- 9
Melt Chocolate
In a small saucepan, combine white chocolate chips and heavy cream. Heat over low heat, stirring continuously until the chocolate is melted and the mixture is smooth.
Berry Topping
- 10
Nutella Drizzle
- 11
Prepare Nutella
Take Nutella and warm it slightly in the microwave or on the stovetop for easier drizzling.