White Chocolate and Hazelnut Panna Cotta | Christmas Special Recipes | Dessert Recipes | Novotel Goa

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

Heat heavy cream and whole milk in a saucepan over medium heat until steaming, but not boiling.

Add sugar and salt to the cream mixture, stirring until dissolved.

Remove the saucepan from heat and add white chocolate, stirring until melted and smooth.

Squeeze excess water from gelatin sheets and add to the warm mixture, stirring until fully dissolved.

Stir in vanilla extract and let the mixture cool slightly.

Chop hazelnuts coarsely and divide them among serving glasses.

Pour the panna cotta mixture over the hazelnuts in each glass.

Refrigerate for at least 4 hours, or until set.

Garnish with additional chopped hazelnuts before serving.

Serve chilled and enjoy the creamy texture.

Spice Level:

Allergens