GIANDUJA CREAM

Gianduja Cream image

Provided by Martha Stewart

Number Of Ingredients 10

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2 tablespoons sugar
1 cup heavy cream
1 star anise
Freshly grated zest of half an orange
1 sheet gelatin
1 large egg yolk
4 ounces Amedei "Toscana Nut Brown" gianduja, chopped
Whipped cream, for serving
Hazelnuts, shelled, roasted, and lightly crushed, for serving
Honey, for serving

Steps:

In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
To serve, garnish cream with whipped cream, hazelnuts, and honey.