Nutella is my guilty-pleasure (though I don’t like that word) and here I have created a Nutella panna cotta – originally served with Snickers cookies, but today I’d prefer some fresh berries!
Nutella Panna Cotta
1/2 liter heavy cream
75 g sugar
150 g Nutella
3 gelatin sheets (5 g)
Put the cream and sugar in a saucepan and heat to boiling point. Meanwhile, soften the gelatin sheets in cold water for 5 minutes. Remove from the pan from the heat and stir in the Nutella until well combined. Squeeze excess water from the gelatin and stir it into the hot Nutella cream until completely dissolved. Strain the cream through a sieve and divide the mixture evenly into 6-8 ramekins. Chill in the fridge for at least 4 hours before unmolding them.
Run a thin knife around the sides of the ramekin. Dip the ramekin in warm water up to its rim, and hold it there for about 3 seconds before turning the panna cotta on to a plate.