This is a real self-celebratory treat! Something different from the usual Valentine’s Day recipes…A very special panna cotta, a single serving dessert made with cream and two types of chocolate, sprinkled with ground hazelnuts and served with rum caramel sauce. A mouth-watering delight! Not to be missed!
Eat it or share it, you decide! 🙂
20 g (0.705 oz) dark chocolate (70% cocoa solids)
30 g (1.05 oz) milk chocolate
130 ml (4.4 fl.oz) liquid whipping cream
8 toasted hazelnuts
1 gelatin sheet (2 g), or you can use agar agar
1 teaspoon honey (full)
rum caramel sauce ( see the recipe below)
Method.
1. Roast the hazelnuts at 170 ° C (338° F) for 10 minutes, then remove the hazelnut skin with a kitchen towel. Let cool and then grind the hazelnuts with a food processor.
2. Put the gelatin sheet to soften in a glass of warm water (for about 10 minutes), then drain and gently squeeze to remove the excess water.
3. In a saucepan, gently heat the cream with the chocolate. Dissolve the gelatin into the melted chocolate, stirring constantly over a low heat (do not boil). When the gelatin is completely dissolved turn off the heat, then add the honey and stir well.
4. Let cool. Gently pour the cream into a mold (I am using a silicone mold 7cm maximum width x 3,5 cm maximum height) and place in the fridge for about 2 hours.
5. Dip the mould into warm water for a few seconds, place the panna cotta onto a dish and serve with the ground hazelnuts and the rum caramel sauce.
Rum caramel sauce.
Ingredients
50 g brown sugar
50 ml (1.7 fl. oz) water
1 tablespoon dark rum
1. In a small saucepan, heat the water with sugar. Melt the sugar over a medium-low heat. When the sugar is liquid, add the rum and stir.
2. Cook the caramel sauce until is golden brown and thick enough to coat a spoon. When the caramel sauce is ready, turn off the heat and let cool. Serve the rum sauce with the chocolate panna cotta.
Panna cotta ai due cioccolati con salsa di caramello al rum.
Ingredienti
Per 1-2 porzioni
20 g di cioccolato fondente al 70 %
30 g di cioccolato al latte
130 ml di panna da montare
8 nocciole tostate
1 foglio di colla di pesce (2g).
1 cucchiaino abbondante di miele
salsa di caramello al rum (vedi la ricetta sotto)
Metodo di preparazione.
1. Fate tostare le nocciole a 170° C per 10 minuti. Spellate le nocciole strofinandole con un panno, poi tritatele finemente e mettete da parte.
2. Mettete 1 foglio di colla di pesce ad ammorbidire in un bicchiere d’acqua tiepida per 10 minuti, poi strizzate bene.
3. Fate sciogliere il cioccolato nella panna, scaldandola dolcemente sul fornello (non portando mai ad ebollizione). Quando il cioccolato sarà completamente sciolto, aggiungete la colla di pesce e continuate a mescolare (senza portare ad ebollizione).
4. Fate sciogliere la gelatina e spegnete il fornello. Aggiungete il miele, poi mescolate bene e lasciate raffreddare.
5. Versate delicatamente la crema nello stampino (utilizzo uno stampo in silicone di 7 cm di larghezza massima x 3,5 cm di altezza) e mettete nel frigo per un paio d’ore. Trascorso il tempo necessario, immergete per qualche secondo lo stampo in acqua calda, rovesciate la pancetta sul piatto. servite con la granella di nocciole, accompagnandola con una salsa di caramello al rum.
Per il caramello al rum
Ingredienti
Per 1 porzione
50 g di zucchero di canna
50 ml d’acqua
1 cucchiaio di rum scuro
Preparazione.
1. In un pentolino fate scaldare l’acqua con lo zucchero, fino a far sciogliere completamente lo zucchero. Quando lo zucchero sarà liquido aggiungete il rum.
2. Fate dorare e ritirare leggermente il caramello, poi spegnete il fornello e fate raffreddare. Servite la salsa al caramello con la panna cotta al cioccolato.
Foodfulife 
This is so mouth watering dessert, Serena! Most of the recipes that I viewed from other blog that I want to try usually go to my Board on Pinterest under the “Recipes to Cook”. But this one really stand out, it will go to my Personal list of thing I wish to cook and taste.
Love the idea of spoon filled with ground Hazenuts sitting on a rolled wooden mat, makes me love photography by looking at your photos!
Oh Nino, you are always so kind!! This is my favourite dessert! You have to try it! If you love chocolate as much as I do…you’ll go crazy about this dessert! It is a real treat! 🙂 I made it with all the ingredients that I really like:-)
I learn to make Cream Cheese Panna Cotta from a Norwegian training center, it is also good. But I wanna try the Real Panna Cotta and finally I found it! 🙂
Proper panna cotta is made with cream, a vanilla pod, sugar and a few gelatine sheets. Sometime we mix it with a little full fat milk, but the real thing is made only cream and then we traditionally serve it with caramel sauce or a fruit sauce….But you can be creative with it and mix the cream with a small part of fruit puree or different kinds of chocolate 🙂 It’s so yummy!!!I might post the traditional recipe one of these days 🙂
Nice, looking forward to it! 🙂