Hazelnut & Honey Panna Cotta | Dairy Free Dessert Template

Make hazelnut paste from scratch or use store-bought nut butter.

Measure the hazelnut butter into a mixing vessel.

Add honey or maple syrup to the hazelnut butter.

Use some of the measured water to rinse the container with the sweetener to ensure nothing is left behind.

Add gum arabic as an emulsifier to the mixture.

Bloom gelatin in cool water for several minutes before dissolving it.

Microwave the bloomed gelatin in 45 to 20 second bursts until it reaches a temperature between 60 and 70 degrees Celsius.

Once the gelatin is dissolved, pour it into the nut butter mixture.

Blend the mixture thoroughly with an immersion blender, scraping the sides to incorporate all ingredients without adding too much air.

Pour the blended mixture into ramekins, gently scraping off any bubbles from the surface before setting.

Optionally, create a mini batch with added dark chocolate for a layered presentation.

Let the panna cotta set for over 24 hours.

To remove the panna cotta from the ramekins, use hot water to gently loosen them, or use silicone molds for easier removal.

Equipment Needed

Spice Level:

Dietary

Allergens