Best Hazelnut Panna Cotta With Berry Compote Recipes

Hazelnut Panna Cotta with Berry Compote image

Provided by Lewis Rossman

Yield Makes 6 servings

Number Of Ingredients 8

2 cups whipping cream, divided
1 teaspoon unflavored gelatin
1 1/3 cups crème fraîche or sour cream (about 11 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup plus 2 tablespoons sugar
4 tablespoons Frangelico (hazelnut liqueur)
1/2 teaspoon vanilla extract
1 1/2 cups fresh blackberries or frozen, thawed (about 6 ounces)

Steps:

Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.

Vanilla Panna Cotta with Mixed-Berry Compote image

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup cold water
2 1/2 teaspoons unflavored gelatin (from 2 packages)
3 cups whipping cream
1 cup sugar
1 1/2 teaspoons vanilla extract
4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
1/3 cup sweet white wine (such as Moscato)

Steps:

Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings.