Hazelnut Panna Cotta with Berry Compote |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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Lewis Rossman of Half Moon Bay, California, writes: I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time. Ingredients:
2 cups whipping cream, divided |
1 teaspoon unflavored gelatin |
1 1/3 cups crème fraîche or sour cream (about 11 ounces) |
2/3 cup hazelnuts, toasted, husked, coarsely chopped |
1/2 cup plus 2 tablespoons sugar |
4 tablespoons frangelico (hazelnut liqueur) |
1/2 teaspoon vanilla extract |
1 1/2 cups fresh blackberries or frozen, thawed (about 6 ounces) |
Directions:
1. Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
2. Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
3. Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
4. Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.
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