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Ingredients:
- 450 ml heavy cream
- 50 g sugar
- 100g hazelnut spread BAM
- 4 gelatine sheets
- 150 g mascarpone cheese
- 100 g BAM dark chocolate
- 100 g heavy cream
- BAM premium roasted hazelnuts
Instructions:
1
Prepare the gelatine sheets according to the manufacturer's instructions (in cold water, approx. 7 minutes).
2
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
When the gelatine is ready, drain well and add it to the hot cream. Stir until all the gelatine is dissolved.
4
Remove from the heat and pour the cream through a strainer into a larger bowl (it will cool faster).
5
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
Put the cream into the prepared jars and leave to set (at least three hours or even overnight).
7
I topped the prepared hazelnut panna cotta with dark chocolate ganache and roasted chopped hazelnuts.
8
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.
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