Sunday, March 3, 2019

Sur la table’s Vanilla Panna Cotta with Hazelnut Brittle

Panna Cotta means cooked cream in Italian. In this recipe Sur La Table has replaced some of the cream with Greek yogurt. Serves 6 FYI: the smaller the ramekins the shorter chill time. In our class we used very small ramekins and they were ready under an hour.


2 tablespoons cold water
1 envelope unflavored gelatin (2 1/4 teaspoons)
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla bean paste
1 teaspoon lemon zest (in class we used a tablespoon)
1/8 teaspoon sea salt
1 17.6oz container of whole-milk Greek yogurt
2 teaspoons fresh lemon juice
Hazelnut brittle, for serving (recipe follows)


In a small saucepan over medium heat add the cream, sugar, vanilla, zest and salt, bring to a simmer stirring constantly. Remove from heat. Mix the water and the gelatin until well combined, let stand 5 minutes then add it to the cream mixture and whisk until all of the gelatin is dissolved into the cream. Add the yogurt and lemon juice, whisk until smooth. Divide mixture into 6 ramekins. Refrigerate until firm, 1 -3 hours (depending on the size of your ramekins). To serve: insert a couple pieces of hazelnut brittle into the Panna Cotta. Yum Yum!

Hazelnut Brittle  


1 cup granulated sugar
1/4 cup water
1/4 cup light corn syrup
1/4 stick of unsalted butter
2 cups roughly chopped hazelnuts
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla bean paste


Line a baking sheet with parchment paper and lightly spray it with a nonstick cooking spray. In a medium cast-iron skillet over med/high heat add in the sugar, water and corn syrup. Bring to boil, stirring until the sugar dissolves, then STOP stirring. When the mixture has turned to a caramel color gradually stir in the butter and the vanilla bean paste once combined remove from heat and stir in the salt and baking soda. Pour the mixture onto the parchment paper in an even layer and set aside to cool completely. Once cooled, break it with a meat mallet in 2” pieces. You can store leftover brittle in an airtight container in between sheets of parchment paper. Yum Yum!

You’ll need some ramekins for this recipe. Sur la table has various sizes.

No comments:

Post a Comment