Panna cotta is a recipe that comes from Piedmont, and so does Nutella. Combining the two should have been the most logical thing to do, yet for some reason I had never come across Nutella panna cotta until a couple of months ago. When I visited home in August my parents took me out for lunch to a restaurant that makes authentic traditional cucina piemontese and Nutella panna cotta was my dessert of choice among those they had. What a delightful experience.
I knew I had to copy this idea as soon as I could. On my way back to Sweden I made sure to stock up on my favourite type of hazelnut (tonda gentile) and used those to decorate my own panna cotta. I have the feeling that, trying to replicate the panna cotta I had at the restaurant, I ended up using a little bit more Nutella than they did. My boyfriend thought the same, but that is not necessarily a bad thing, after all. If it has to be Nutella flavoured, putting a bit too much can’t be wrong! So here’s my version of the delicious dessert I had back home.
Nutella panna cotta recipe:
- 250 ml heavy cream
- 50 ml milk
- 5 g gelatin sheets
- 30 g sugar
- 70 g Nutella
Soak the gelatin in cold water for a few minutes. In a saucepan, combine 200 ml of cream, the milk, sugar and Nutella and set on medium heat. Stir continuously, in order to make sure to properly dissolve the Nutella. Warm it up but remove from the heat just before it reaches boiling temperature. In another saucepan warm up the remaining 50 ml of cream. Drain and squeeze any excess water from the gelatin sheets and add it to the hot cream. Stir quickly and when the gelatin will have dissolved pour this mixture into the other pot.
Give the panna cotta a good stir and transfer the hot mixture into individual cups. In order to avoid residues of gelatin that may have not properly dissolved (it happens), I like to strain the mixture as I pour it into the cups. Let cool to room temperature, then transfer into the fridge and leave for a few hours, until the gelatin sets.
As an extra touch of decoration I piped some Nutella over my panna cotta and added my trusty hazelnuts. In order to pipe the Nutella more easily I warmed it up a little, to make it runnier. Besides being a nice decoration, it made the whole Nutella flavour even more intense.
Making dinner for friends who love hazelnuts? Looking for new ways to enjoy this delicious spread? Using Nutella as an ingredient in panna cotta is a really smart solution. Nutella panna cotta is an easy dessert fix that originates from a traditional recipe and gives it this extra hazelnut and chocolate added flavour that make it stand out from regular panna cotta. It has quickly become a favourite of mine.