Hazelnut Panna Cotta With Berry Compote
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Whipping Cream (divided)1 tsp
Unflavored Gelatin1.333333 cups
Sour Cream (crème fraîche or about 11 ounces)1 tsp
Vanilla Extract1.5 cups
Blackberry (fresh)Directions:
1
Remove from heat
2
Place 1/2 cup cream in small saucepan; sprinkle gelatin over
3
Let stand until gelatin softens, about 20 minutes
4
Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil
5
Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups)
6
Stir gelatin mixture over medium-low heat until gelatin dissolves
7
Whisk gelatin mixture into strained cream
8
Whisk in Frangelico and vanilla
9
Divide mixture among six 3/4-cup custard cups
10
Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day
11
Mix berries and 2 tablespoons sugar in medium bowl; toss to blend
12
Spoon sugared berries over each panna cotta
13
Place 1/2 cup cream in small saucepan; sprinkle gelatin over
14
Let stand until gelatin softens, about 20 minutes
15
Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil
16
Remove from heat
17
Cover; steep 5 minutes
18
Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups)
19
Stir gelatin mixture over medium-low heat until gelatin dissolves
20
Whisk gelatin mixture into strained cream
21
Whisk in Frangelico and vanilla
22
Divide mixture among six 3/4-cup custard cups
23
Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day
24
Mix berries and 2 tablespoons sugar in medium bowl; toss to blend
25
Spoon sugared berries over each panna cotta
26
Cover; steep 5 minutes