Nutella Panna Cotta

Are Panna Cotta and Crème Brûlée the Same?

No, panna cotta and crème brûlée are not the same, although both are delicious custard-based desserts. Here are the key differences:

Panna Cotta

• Origin: Italy
• Texture: Smooth and creamy, but set with gelatine, giving it a firm yet delicate consistency.
• Ingredients: Mainly heavy cream, milk, sugar, and gelatine.
• Preparation: The mixture is heated to dissolve the gelatine, then chilled until set.
• Serving: Often served plain or with a fruit topping, sauce, or garnish.

Crème Brûlée

• Origin: France
• Texture: Creamy and rich with a smooth custard base.
• Ingredients: Heavy cream, egg yolks, sugar, and vanilla.
• Preparation: The custard is baked in a water bath, then chilled.
• Serving: Topped with a layer of sugar that is caramelized using a torch or broiler to create a crispy, caramelized crust.

Summary

Panna cotta is set with gelatine and doesn't require baking, while crème brûlée relies on egg yolks for its custard base and features a distinctive caramelized sugar topping.

Ingredients in Nutella Panna Cotta

Panna Cotta:

• 2.5 Teaspoons Powdered Gelatine: The setting agent that gives panna cotta its characteristic firmness.
• 2 Tablespoons Boiling Water: Used to dissolve the gelatine completely.
• 600mL Heavy Cream / 20.3 fl oz: Provides the rich, creamy base for the panna cotta.
• 250mL Whole Milk / 8.5 fl oz: Lightens the texture while maintaining creaminess.
• 1 Teaspoon Vanilla Extract: Adds a subtle vanilla flavor to enhance the dessert's taste.
• 180g Nutella / 6.3 oz: Infuses the panna cotta with its signature hazelnut and chocolate flavor.
• 90g Chopped Dark Chocolate / 3.2 oz: Adds depth and richness to the chocolate flavor.

Mini Chocolate Blocks (for garnish):

• 90g Melted Dark Chocolate / 3.2 oz: Used to create mini chocolate blocks for garnish, adding a crunchy texture.
• Oreo Crumbs: Adds a contrasting texture and flavor to the chocolate blocks.

Ganache Kisses:

• 150g Heavy Cream / 5.3 oz: The creamy base for the ganache.
• 300g Dark Chocolate / 10.6 oz: Provides a rich, chocolatey flavor for the ganache.
• 9 Ferrero Rocher Chocolates, halved: Used as a decorative and delicious topping, complementing the Nutella panna cotta with more hazelnut and chocolate flavor.

These ingredients combine to create a rich, creamy panna cotta with layers of chocolate and hazelnut flavors, enhanced by crunchy and smooth garnishes.

How To Make Nutella Panna Cotta

Nutella Panna Cotta

• Place a small heatproof cup or bowl into a larger bowl half-filled with boiling water to create a water bath. This will keep the gelatine mixture warm and prevent it from setting prematurely.
• Add powdered gelatine to the small cup along with hot water. Mix well to dissolve all the gelatine crystals. Set aside, keeping it warm until needed.

• In a pot, combine heavy cream, whole milk, vanilla extract, and Nutella. Stir continuously over medium heat until the Nutella is fully incorporated and the mixture is smooth.
• As soon as the mixture begins to boil, remove it from the heat.
• Add chopped dark chocolate to the hot mixture and stir until completely melted.

• Add the warm gelatine mixture to the panna cotta mixture. Stir well to ensure the gelatine is fully incorporated.
• Strain the mixture through a fine mesh strainer into a jug to make pouring easier.

• Let the mixture sit at room temperature for 5-10 minutes, stirring occasionally to prevent the gelatine from forming a separate layer.
• Stir well one last time before pouring into dessert cups.
• Distribute the mixture evenly among the dessert cups. The exact yield may vary depending on the size of the cups used.
• Refrigerate the cups for at least 6 hours or overnight until the Nutella Panna Cotta is fully set.

Ganache Kisses

• In a microwave-safe bowl, combine dark chocolate and heavy cream.
• Microwave in 20-second intervals, stirring after each interval until the mixture is smooth and well combined.
• Refrigerate the ganache, stirring every 10 minutes until it thickens enough to pipe.

Mini Chocolate Blocks

• Scatter Oreo crumbs across the cavities of a silicone mini chocolate mold.
• Fill each cavity with melted dark chocolate. Tap the mold on the counter to settle the chocolate and use an angled spatula to scrape off any excess.
• Refrigerate the mold for about 10 minutes to set the chocolate.
• Once set, remove the mini chocolate blocks from the molds. They can be made up to one week in advance and stored in an airtight container at room temperature.

Assemble and Garnish

• Place the thickened ganache into a piping bag fitted with a large open star French tip. Pipe ganache kisses onto each panna cotta.
• Garnish each Nutella Panna Cotta with a mini chocolate block and a halved Ferrero Rocher.
• Refrigerate your Nutella Panna Cotta until ready to serve. The panna cotta is best enjoyed chilled, straight from the refrigerator.

Fay's Top Tips

Dissolve Gelatine Completely: Make sure the gelatine is fully dissolved in hot water before adding it to the panna cotta mixture. This help prevent lumps and ensures a smooth texture.

Let Mixture Cool Before Pouring: Allow the panna cotta mixture to sit at room temperature for 5-10 minutes, stirring occasionally. This helps prevent the gelatine from settling at the bottom, ensuring an even set.

Recipe Substitutions

These substitutions allow you to adapt the Nutella Panna Cotta recipe to different dietary needs or ingredient availability without compromising the flavor and texture.

• Heavy Cream: For a lighter option, you can substitute heavy cream with half-and-half or a mixture of whole milk and unsweetened coconut milk. This reduces the fat content while maintaining a creamy texture.
• Whole Milk: If you need a dairy-free alternative, almond milk, soy milk, or oat milk can replace whole milk. These substitutes work well and maintain the dessert's creamy consistency.
• Nutella: You can use any other chocolate-hazelnut spread or a homemade version instead of Nutella. This allows you to control the sweetness and ingredients, or simply use your favorite brand.
• Dark Chocolate: For a different flavor profile, substitute dark chocolate with milk chocolate or white chocolate. This can cater to your preference for a sweeter or milder chocolate taste.
• Vanilla Extract: Switch up the flavor by using almond extract, hazelnut extract, or a split vanilla bean instead of vanilla extract. These alternatives provide unique but complementary flavors to the panna cotta.
• Powdered Gelatine: To make the recipe vegetarian or vegan, replace powdered gelatine with agar-agar or vegetarian gelatine. These substitutes will set the panna cotta just as effectively.
• Boiling Water: Instead of boiling water, use hot milk or hot cream to dissolve the gelatine. This substitution can add a richer flavor to the dessert.
• Ferrero Rochers: For garnishing, any other chocolate truffle or hazelnut candy can replace Ferrero Rochers. Choose your favorite brand or use what you have on hand to finish off the dessert.
• Nutella Ganache: Our 3-Ingredient Nutella Ganache would par perfectly with these little beauties!

Using Agar-Agar in Nutella Panna Cotta

Preparation Differences: When substituting agar-agar for powdered gelatine, follow these key steps:

1. Dissolving Agar-Agar:
   • Use 2 teaspoons of agar-agar powder for this recipe.
   • Add the agar-agar powder directly to the milk and cream mixture in the pot.
2. Cooking:
   • Bring the mixture to a boil, stirring continuously to ensure the agar-agar is completely dissolved.
   • Continue to simmer for about 1-2 minutes, as agar-agar needs to reach a high temperature to activate and set properly.
3. Setting:
   • After incorporating the Nutella and chocolate until the mixture is smooth, pour it directly into the dessert cups. Agar-agar sets at room temperature, so there's no need for an additional cooling step before pouring.
   • Refrigerate the dessert cups for several hours or overnight to ensure the panna cotta fully firms up.

Summary

When using agar-agar, you need to use 2 teaspoons, boil it with the milk and cream, simmer for a couple of minutes, and then pour directly into the cups. This ensures the panna cotta sets correctly with the new gelling agent.

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