Caramel Hazelnut Panna Cotta Recipe

Use elegant demi tasse cups and saucers to serve this incredible dessert made from espresso and Frangelico hazelnut liqueur.

1 envelope plus 1 tsp unflavoured gelatin
1/3 cup milk
1-3/4 cup sugar
1 vanilla bean, split lengthwise
1/2 tsp salt
2 cups whipping cream
3 tbsp Frangelico Hazelnut Liqueur
4 Ferrero Rocher chocolate truffles, crushed


Step 1: In a small bowl, sprinkle gelatin over milk to soften.

Step 2: In a heavy saucepan, cook 3/4 cup sugar over low heat until melted and golden.

Step 3: Cool slightly and coat bottoms of eight ramekins or demitasse cups.

Step 4: In a large pot, stir together remaining sugar, vanilla bean, salt and cream and bring just to a boil, stirring occasionally.

Step 5: Remove from heat and scrape seeds from vanilla pods into liquid, discarding the empty pods. Add gelatin mixture and Frangelico and stir to dissolve.

Step 6: Chill mixture for approximately 1 hour, stir well and pour into demi tasses.

Step 7: Chill desserts until firm, at least 4 hours. Garnish with crushed Ferrero Rocher chocolates before serving.

Nina Teixiera