It’s been far too long since I created something with the best (and yes, extremely unhealthy) ingredient: Nutella. My not so secret love affair. There are quite a few palm oil free “substitutes” around, but let’s be honest, none are as good as the original. When it comes to sweets, Italians know what they are doing.
With a trip to Italy in close vicinity, inspired by my Nutella recipe book, I thought I would attempt a twist on an Italian classic – Panna cotta. Funnily enough, I have never made Panna cotta before. One could tell. I knew it would be tricky. The consistency was more like pudding. Oops…… Nevertheless, it still passed as Nutella infused heaven and was an acceptable dessert for a girls’ games night. Regarding the games, it sadly didn’t give me a winning hand.
600ml single cream
ca. 260g Nutella
3 leaves of gelatine
- In a saucepan, bring your cream to a boil. Meanwhile, soak your gelatine in cold water.
- Mix the Nutella into the cream using either a spatula or a whisk. (Here is where I went wrong I think. I should probably have let the mixture simmer for 10-15 minutes before adding the gelatine. Oh well.)
- Once soaked, squeeze out any excess water from the gelatine leaves and dissolve in your cream/Nutella mixture.
- Divide among 6 glasses and set aside to cool. After about 20 minutes, drop some chopped hazelnuts into the puddings. Once cooled, chill for at least 4 hours.
- Top with some more chopped hazelnuts before serving.