Crostata con crema spalmabile Gianduja Domori - Chef Damiano Carrara

Soak gelatin in cold water for 5-10 minutes until softened.

Heat heavy cream, milk, and sugar in a saucepan over medium heat until sugar dissolves and mixture is hot but not boiling.

Remove from heat and stir in soaked gelatin until fully dissolved.

Add vanilla extract and a pinch of salt, mixing well.

Stir in honey until fully combined.

Chop hazelnuts coarsely and fold into the mixture.

Pour the mixture into individual serving cups or molds.

Refrigerate for at least 4 hours or until set.

To serve, run a knife around the edge of the panna cotta and invert onto a plate if desired.

Garnish with additional chopped hazelnuts and a drizzle of honey.

Spice Level:

Allergens