- 240g Toasted Hazelnuts, crushed.
- 2.8 litres cream
- 400ml milk
- 440g caster sugar
- 10-12 leafs gelatine, soaked
hazelnut panna cotta
peter Jackson
14th December 2011
hazelnut panna cotta
Boil milk, cream, and sugar, add nuts, infuse for 2 hours.
Reboil and add the gelatine.
Pass, cool...
Ingredients
Method
Boil milk, cream, and sugar, add nuts, infuse for 2 hours.
Reboil and add the gelatine.
Pass, cool and pour into moulds and set pref overnight.
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