Dulce De Leche Panna Cotta With Hazelnut Brittle – a delicious recipe with gelatine unflavored, whipping cream, leche, powdered sugar, hazelnuts, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften the gelatin in cold water.
2
In a saucepan, combine the cream and dulce de leche and heat gently until the cream simmers.
3
Remove from heat, add the softened gelatine and stir.
4
Rinse 4 bowls or dessert glasses with cold water, then drain without wiping.
5
Pour the cream and refrigerate for at least 5 hours.
6
Heat a pan and quickly toast the hazelnuts and the pinenuts, coarsely chopped with a knife, then add the sesame seeds, and toast for 30 seconds. Mix and set aside.
7
In a saucepan melt the sugar over low heat to obtain a light caramel.
8
Stir in the dried fruits.
9
Pour the mixture in a thin layer on a parchment paper.
10
Place a second sheet of parchment paper on top and roll with the rolling pin.
11
Let it harden.
12
Break the nougat into pieces and sprinkle on top of the panna cotta.
13
Drizzle with dulce de leche.
143
kcal
Calories
6
g
Fat
22
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 11/16 teaspoon gelatine unflavored, whipping cream 40 cl., 1 cup dulce de leche, 5 1/3 tablespoons powdered sugar, and more.
Yes, Dulce De Leche Panna Cotta With Hazelnut Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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