Hazelnut panna cotta

Hello! Welcome to my first edition of More Than Sweet newsletters - or welcome back if you used to read the blog.

When I took down the website I never realised it would be missed by anyone other than myself. I never believed it would be anything more than a sort of recipe journal of mine. Turns out I was wrong. And so I am rejoining the world of the posting, but in a slightly different format.

I will be posting various sweet recipes here - ice creams, desserts and cakes. Classics and my own personal take on them.

For now I will make no promises as to how often I post. I will do my best to do it at least twice a month!

Today’s recipe is for a wobbly hazelnut panna cotta. Beautiful on its own, magnificent with a slice of pain d’epice and a mandarin sorbet (recipes coming!)

Hazelnut Panna Cotta

Serves 6

3,5 (6g) gelatine leaves
500ml heavy cream
115g cane sugar
250ml whole milk
100g pure hazelnut paste
Generous pinch of salt

Soak the gelatine leaves in ice cold water for 5-10 minutes.

Add heavy cream, sugar and milk to a saucepan and heat until steaming. Remove from heat, squeeze excess water from the gelatine leaves and add to the hot cream mixture with the hazelnut paste. Use an immersion blender to emulsify. Season to taste with salt. Strain the panna cotta mixture into a pouring jug.

Rinse 6 small glasses or ramekins in ice cold water. Shake them to get rid of the water, but do not towel dry them. The water will create a barrier making the panna cottas easier to remove. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours (very soft set) until 12 hours (firm set).

Run a knife around the edges of the ramekins, then dip them for 5 seconds in hot water to release the panna cottas. Invert onto dessert plates. If they are stuck, give them a little shake until you feel a “whop” as they unmold.

Serve immediately or refrigerate until ready to serve.

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