Ingredients (for 8 panna cotta)
Panna cotta
- 500 ml of whole liquid cream
- 50 g of sugar
- 100g of quality dark chocolate
- 4 sheets of gelatin
Hazelnut crunch
- 100 g of sugar
- 80 g of hazelnuts
Preparation
- In a bowl of cold water, soften the gelatin leaves.
- In a saucepan, bring the cream and sugar to a boil. As soon as it begins to boil, turn off the heat, add the chocolate, and stir until melted.
- Drain the gelatin by hand and add it to the cream only once the chocolate has completely melted.
- Pour into glasses and refrigerate for 3 hours.
- Crush the hazelnuts.
- In a heavy-bottomed saucepan, caramelize the sugar until it turns an amber color.
- Off the heat, add the hazelnuts and mix immediately before the caramel hardens.
- Spread the nougatine between two sheets of parchment paper and flatten it with a rolling pin. (Be careful not to burn yourself!)
- When ready to serve, remove the panna cotta from the refrigerator, cut the nougatine into small pieces and add a crunchy layer to each glass.
