Tuesday, 17 December 2013

Hazelnut Panna Cotta with Raspberry Coulis

The other dessert I prepared for my friend's Christmas party was this pana cotta. As usual I added some booze to make it suitable for the festive table:) The raspberry coulis is quite concentrated on the plate, so it may seem a little dark, but it tasted divine - just some sharpness to compliment the hazelnut's sweetness.

Hazelnut Panna Cotta with Raspberry Coulis

For the panna cotta enough for 4 dariole moulds
3 gelatine leaves
200 ml milk
300 ml double cream
25 g sugar
60 ml Soplica Hazelnut ( it is a Polish Hazelnut vodka -36%, but it is the liquefied version of the Nutella:))
1 vanilla pod
1 heaped tbsp Nutella

For the raspberry coulis
15 g butter
60 g sugar
180 g raspberries
juice of 1/2 lemon

Soften the gelatine leaves in cold water.
In a heavy based saucepan, mix the milk, cream, sugar and gently simmer. Remove from the heat add the Nutella, vanilla seeds, gelatine leaves and Soplica to taste.

Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place them into the fridge to set.

To make to raspberry coulis, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar to dissolve. Add the raspberries and lemon juice and cook for 4-5 minutes. Remove from the heat and pass through a sieve. Allow to cool.

When the Panna Cotta is set (about 4 hours in the fridge), turn them out onto individual serving plates and spoon raspberry sauce all around. You can remove the excess liquid from the panna cotta if you wish...but I didn't want to waste any good part of it. 

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