Hello again and welcome to my blog! A couple of weeks ago I mentioned on here that I’m currently obsessed with recipes containing nutella. As promised in my last nutella post I will share more recipes with nutella as the main ingredient. This time it’s my own take on a nutella pannacotta. Pannacotta is one of my favorite desserts and I make it quite often when we have guests, just because it’s easy and doesn’t take that long to prep. This particular recipe was inspired by an episode on Masterchef professionals where one of the contestants made this for dessert in a three-course dinner.
So, since I do like to challenge myself and also sometimes pretend that I am in fact a professional chef, I decided to make a three-course dinner with nutella pannacotta as my dessert. For my appetizer I made a cucumber- and avocado gazpacho (which turned out to be utterly delicious!) and for my main course I made venison filet with sweet potato pure and a red wine sauce (also really good). Unfortunately I didn’t follow a recipe and I didn’t write down the ingredients I used for any of these dishes, which means that I have to try and recreate them out of memory alone. That’s sort of a problem I generally have when I make my own recipes. I’m not that good at documenting what I do, I usually just go by instinct and hope for the best. Blogging here actually helps me a lot because it means that I have to write down my recipes and think about my choice of ingredients a lot more. Anyway, sorry for the long intro. Here’s the recipe for my nutella pannacotta!
Recipe:
- 200 ml heavy cream
- 100 ml full fat milk
- 175 g Nutella
- 1,5 tbsp cacao
- a pinch of salt
- 3 leaves of gelatin (about 5 g)
Soak the gelatin leaves in water for 5 minutes. In the meantime; mix all the other ingredients in a saucepan and heat it up gently on the stove. Don’t let the mixture boil because it can separate. When the mixture is hot and all of the ingredients are properly mixed you can add your gelatin. Just squeeze out the water from the leaves and drop them into your nutella mixture. Let the mixture cool to room temperature and then pour it into the cups or glasses that you want to serve it in, then transfer to your fridge. Leave them in there for 4-5 hours to set. I wanted to transfer my pannacotta to a plate when it was done, so I just poured my mixture into some plain ramekins. Then, when they were set, I loosened them with a knife and put on plates by turning the ramekins upside down. If you decide to transfer the pannacotta to a plate; just loosen it with a knife. I tried to loosen it by putting it in hot water for a few seconds but as you can see on the images below, this started to melt my pannacotta which resulted in a not so clean presentation (definitely not Masterchef worthy).
I served my pannacotta with a simple strawberry sauce, which just consisted of mashed fresh strawberries and a little bit of honey to enhance the sweetness of the strawberries, and some caramelized hazelnuts for added texture. To finish, I sprinkled a tiny bit of sea salt on top of the pannacotta. It was so good and the perfect finish to a delicious meal. I really hope you enjoy it!
Cheers!
Malinsfood 