Have you ever had Panna Cotta? If not, it’s just like a eating a cloud. It’s soft,luscious, fresh and light and once you get the hang of it, you can make different alternatives like green tea and honey flavoured Panna Cotta, Chai tea Panna Cotta…Hazelnut Panna Cotta with Caramel Sauce

Recipe inspired by: http://allrecipes.com/Recipe/panna-cotta/Detail.aspx

Course: Dessert    Yield: 6 servings    Prep Time: 10 mins    Cook Time: 15 mins  


  • 1/3 Cup of whole milk
  • 1 small package of unflavoured gelatin
  • 3 1/2 Cup of heavy cream
  • 1 1/2 Cup of white sugar
  • 2 vanilla beans, cut in half and scraped (or vanilla extract, 2 tablespoons)
  • 1 1/2 Tablespoon of hazelnut extract
  • 1/2 Cup of water


  1. Pour milk into a small bowl along with the gelatin powder.
  2. Mix well and set aside for 10 minutes.
  3. In a saucepan, stir together 2 1/2 cups heavy cream,1/2 cup of sugar, the two vanilla pods and seeds, and set over medium heat.
  4. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
  5. Pour the gelatin and milk into the cream, as well a the hazelnut extract, stirring until completely dissolved.
  6. Cook for one minute, stirring constantly. Remove from heat, take ou the vanilla pods and pour into six individual ramekin dishes.
  7. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
  8. For the Caramel sauce, put water in a saucepan and pour the sugar in the middle of the water.
  9. Put the heat on medium high and let the sugar dissolve in the water.
  10. Whatever you do, do NOT touch the saucepan until the sugar becomes lightly golden here and there.
  11. At this point, you can mix the sugar by moving the pan around until the sugar becomes golden brown.
  12. Turn the heat off right away and carefully pour the cream in the caramel.
  13. Mix well and transfer into a serving bowl.
July 13, 2011