MIN KAFFEE PANNA COTTA WITH HAZELNUT BRITTLE
Ingredients for Panna Cotta:
Powdered gelatin, 2 teaspoons
Water, 60 ml
Pouring cream, 935 ml
Icing sugar, 150 gm
Vanilla extract, 1 teaspoon
Min Kaffe, 2 sachets
Ingredients for Hazelnut Brittle:
Castor sugar, 1 cup
Water, ¼ cup
Chopped Hazelnut, 60 gm
Ingredients for Whipping cream:
Whipping cream, 200 ml
Icing sugar, 1 teaspoon
💖 Panna Cotta;
1. Put gelatin in water and set aside for 5 minutes.
2. Place cream, icing sugar, vanilla and Min Kaffe in a saucepan over medium heat and stir until dissolved.
3. Add gelatin mixture and simmer over low heat until the gelatine dissolves.
4. Then sieve into a jug.
5. Pour the mixture into a glass or mould of your preferance and refrigerate for at least 6 hours or overnight.
💖 Hazelnut Brittle;
1. Heat sugar and water in a saucepan over medium heat until sugar turns colour.
2. Add in chopped hazelnuts and swirl the pan to incorporate the caramel and hazelnuts.
3. Then pour the mixture onto baking parchment. Let it cool completely and set aside.
💖 Whipping Cream;
1. Whisk cream and sugar using an electric mixer until soft peak.
2. Then place cream in a piping bag with a star nozzle
💖 Serve;
1. Pipe cream onto panna cotta and top with chopped hazelnut brittle.
