HAZELNUT PANNA COTTA WITH BERRY COMPOTE

Hazelnut Panna Cotta with Berry Compote image

Provided by Lewis Rossman

Yield Makes 6 servings

Number Of Ingredients 8

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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.