My Panna cotta recipe includes both milk and cream, making it softer and more delicate. You can even eat two servings. In fact, the 500 grams of liquids used are 250 grams of cream and 250 grams of milk, giving them equal importance in the recipe.
If one of your questions is: “Can I add Nutella???” I would say you’ve found the answer because I adore panna cotta with a layer of Nutella, which I let solidify a bit in the fridge before serving my dessert.
On Friday evening, I invited my cousin Giacomo for dinner, and I let him try my homemade panna cotta with Nutella. Do you think any cup remained?
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 354.46 (Kcal)
- Carbohydrates 25.02 (g) of which sugars 24.38 (g)
- Proteins 5.88 (g)
- Fat 26.00 (g) of which saturated 1.42 (g)of which unsaturated 0.82 (g)
- Fibers 0.00 (g)
- Sodium 6.33 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 10 cups of Panna cotta with Nutella
- 1 cup fresh liquid cream
- 1 cup milk
- 2/3 cup cup powdered sugar
- 1 packet vanillin
- 0.4 oz oz gelatin sheets
Tools for preparing Panna cotta with Nutella
if you don’t have the small cups, you can use molds or any shape you like. If you liked the effect I achieved and want to purchase the small cups, you can click here and you will be directed to the Amazon product
- Pot
- Hand whisk
- 10 Small cups
- 1 Refrigerator
Preparing Panna Cotta with Nutella
Start by soaking the gelatin sheets in plenty of cold water for at least 10 minutes.
Then, heat the liquid cream in a small pot over very low heat together with the sugar and the packet of vanillin.
Using a hand whisk, stir until the sugar dissolves, then add the milk, being careful not to let the liquid boil.
At this point, thoroughly squeeze out the gelatin sheets, remove the cream from the heat, and incorporate the gelatin while continuing to stir with the hand whisk.
If you see that the gelatin is not dissolving, you can put the pot back on the heat for a few seconds.
It’s time to pour our mixture into the small cups. To achieve the slanted effect, you need something to hold the cups in a diagonal position. I placed them in a muffin pan so they stay well positioned.
Then, pour the cream into the cups using a ladle, position them diagonally, and let them rest in the refrigerator for at least 3 hours before serving.
Then melt the Nutella in a double boiler, which will fill the free space in the cups. Of course, you can replace it with jam or a topping of your choice. Once the Nutella is poured, place it back in the refrigerator for about 10 minutes so it solidifies a bit since we melted it previously.
I’ve added hazelnut crumbs to some and not to others. I can only wish you
Bon appétit!!!
Storage:
Panna Cotta can be stored in the refrigerator for a maximum of two days.
If you want to try a more colorful panna cotta, I’ll leave you…
the recipe for Mint Panna cotta, just click the following link
