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Hazelnut panna cotta

  • (1)
  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 9
hazelnut panna cotta

Here's a recipe for delicious panna cotta with BAM hazelnut spread. The spread contains at least 55% of the excellent roasted hazelnuts from Piedmont, which are famous for the really rich hazelnut flavour that characterises this spread. The spread is based on an excellent recipe which produces a creamy and smooth spread full of flavour.


You can use the code RECIPE to get a 10% discount when ordering BAM products.


An unforgettable sweet experience! The spread contains no palm oil and is gluten FREE. It is ideal for making exquisite desserts and is also perfect for filling croissants, pies and other pastries.

Recipe created in collaboration with gurmanijekartako.


If you prefer the taste of toffees instead of hazelnuts, you can make panna cotta with toffee topping using the recipe here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Hazelnut panna cotta

  • Preparation time: 45 min
  • Difficulty:
  • Number of ingredients: 9

Ingredients:

Instructions:

1. Step Prepare the gelatine sheets according to the manufacturer's instructions (in cold water, approx. 7 minutes).
2. Step Meanwhile, prepare the heavy cream by adding the sugar and heating until bubbles start to form. The cream shall not boil, but just bubble slightly. Cook for 5-7 minutes, just until it thickens slightly.
3. Step When the gelatine is ready, drain well and add it to the hot cream. Stir until all the gelatine is dissolved.
4. Step Remove from the heat and pour the cream through a strainer into a larger bowl (it will cool faster).
5. Step Once the cream has cooled to room temperature, add the hazelnut spread and mascarpone cheese. Stir gently with a spatula to make the cream as light as possible.
6. Step Put the cream into the prepared jars and leave to set (at least three hours or even overnight).
7. Step I topped the prepared hazelnut panna cotta with dark chocolate ganache and roasted chopped hazelnuts.
8. Step Prepare the ganache by heating the heavy cream (until bubbles start to form around the edge of the saucepan) and adding the dark chocolate. Remove from the heat and allow the chocolate to melt. Stir to make a smooth chocolate cream. Pour the cream evenly over the prepared panna cotta. Sprinkle with chopped roasted hazelnuts and decorate as desired. Serve chilled.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-1,74 €
Total:
15,66 €
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