Hazelnut Panna Cotta with Berry Compote
A luxurious Italian dessert featuring creamy hazelnut-infused panna cotta topped with sweetened berries. This elegant dessert combines rich cream, toasted hazelnuts, and Frangelico liqueur for a sophisticated flavor profile.
Ingredients
- •2 cups whipping cream
- •1 teaspoon unflavored gelatin
- •1⅓ cups crème fraîche
- •⅔ cup hazelnuts
- •½ cup sugar
- •4 tablespoons Frangelico
- •½ teaspoon vanilla extract
- •1½ cups blackberries
- •6 ounces blackberries
Cooking Instructions
- 1.
Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
20 min
- 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).
15 min
- 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.
360 min
- 4.
Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.
5 min
