Toffee Zelten Recipe

Inspired by Rose Mary

Time2h

Serves4

cinnamon roasted nuts, whipped panna cotta, oranges, vanilla gelato

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Ingredients

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Cinnamon Roasted Nuts

2 cups mixed nuts (almonds, pecans, walnuts)

1 cup granulated sugar

2 tsp Ground cinnamon

1 tsp Celtic sea salt

1/2 cup water

Whipped Panna Cotta

2 cups Heavy cream

1/2 cup sugar

1 tsp gelatin powder

1 tsp Watkins vanilla extract

1/2 cup Milk

Oranges

2 medium oranges

Vanilla Gelato

4 scoops vanilla gelato

Method

Cinnamon Roasted Nuts

Prepare the Nuts

In a saucepan, combine sugar, water, cinnamon, and salt. Cook over medium heat until sugar dissolves.

Roast the Nuts

Add mixed nuts to the saucepan and stir until they are well coated. Cook for about 5-7 minutes until toasted and golden.

Cool the Nuts

Spread the nuts on a parchment-lined baking sheet to cool completely.

Whipped Panna Cotta

Bloom the Gelatin

In a small bowl, sprinkle gelatin over milk and let it sit for 5 minutes to bloom.

Heat the Cream

In a saucepan, heat heavy cream and sugar over medium heat until sugar dissolves. Remove from heat and stir in bloomed gelatin and vanilla extract until smooth.

Chill the Mixture

Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.

Whip the Panna Cotta

Once set, whip the panna cotta lightly before serving for added fluffiness.

Oranges

Prepare the Oranges

Peel and segment the oranges, removing any seeds.

Assembly

Serve

In a dessert bowl, layer whipped panna cotta, top with cinnamon roasted nuts, and garnish with orange segments. Add a scoop of vanilla gelato on the side.