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| General Category : Desserts |
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| Food Group : Nuts, Chocolate and Sweets, Cheese/Other Dairy |
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| Cuisine Type : Italian |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Entertaining & Holiday |
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| Hazelnuts and chocolate are a match made in heaven, as is chocolate and coffee. Here we have a ménage à trois in this beautiful Italian-style dessert. |
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Ingredients
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2-1/2 cups (625 mL) whipping cream |
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1/3 cup (75 mL) granulated sugar |
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8 oz (250 g) bittersweet or semisweet chocolate, chopped |
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1/2 cup (125 mL) milk |
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2 pkg unflavoured gelatin |
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1 cup (250 mL) strong coffee |
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1/3 cup (75 mL) hazelnut liqueur |
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Hazelnut Chocolate Praline: |
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1/2 cup (125 mL) granulated sugar |
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1/4 cup (60 mL) chopped hazelnuts |
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1/2 oz (15 g) chopped bittersweet chocolate |
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Preparation
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In saucepan, heat 2 cups/500 mL of the cream with sugar, stirring until sugar is dissolved, until just coming to boil. Place chocolate in heatproof bowl; pour cream mixture over top. Stir until chocolate is melted. Set aside.
Mix remaining cream with milk. Sprinkle gelatin over top; let stand for 5 minutes. Pour mixture into small saucepan; heat over medium heat, stirring, until gelatin is completely dissolved.
Stir into chocolate mixture. Stir in coffee and liqueur. Pour about 3/4 cup/175 mL of the mixture into each of 8 custard cups. Refrigerate until completely set, 4 to 6 hours.
Hazelnut Chocolate Praline: In heavy-bottomed saucepan, heat sugar and 2 tbsp/30 mL water over medium heat; cook, gently swirling pan once or twice, until rich amber colour. Remove from heat; add nuts, swirling pan to mix. Pour onto parchment paper–lined baking sheet; sprinkle chocolate over top. Let cool completely. Chop coarsely.
Loosen panna cottas by dipping each cup in hot water; unmould onto plate. Sprinkle with praline.
Makes 8 servings.
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Nutritional information
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Per serving: about 571 cal, 6 g pro, 39 g total fat (23 g sat. fat), 46 g carb, 3 g fibre, 97 mg chol, 40 mg sodium. % RDI: 9% calcium, 10% iron, 25% vit A, 3% folate.
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Source
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Homemakers Magazine: Feb./Mar. 2006
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