World Nutella Day, February 5, 2013
The Panna Cotta Diaries continue…
It’s that time again. World Nutella Day. Time for the worldwide roundup of Nutella recipes. Nutella, in case you have only recently landed on Planet Earth, is that delectable combination of hazelnuts and cocoa developed more than seventy years ago by pastry chef Pietro Ferrero. So well loved is it that in 2007, Sara Rosso of Ms. Adventures in Italy and Michelle Fabio of Bleeding Espresso decided that it deserved some major recognition, a day all its own. And each year since then on February 5 bloggers the world over share their favorite Nutella recipes. Visit World Nutella Day to browse the recipe collection.
I realized I have not made Panna Cotta in a while, so this year I’ve contributed Nutella Panna Cotta, a sweet creamy dessert enriched with Mascarpone and Frangelico. And if you want even more Nutella recipes, just scroll up to the Search box and type in Nutella.
Follow today’s Twitter stream @nutelladay for updates and use the Twitter hashtag #nutelladay to participate.
Nutella Panna Cotta
makes 8 servings, ½ cup each
2 tablespoons water
2 teaspoon KNOX Gelatine
1 1/2 cups whole milk
1 cup heavy cream
scant 1 cup Nutella
1/2 cup Mascarpone
1/4 cup vanilla sugar
1/4 cup Frangelico
1/2 teaspoon vanilla extract
For the cream topping:
1 cup heavy cream
1/4 cup Mascarpone
1 tablespoon Frangelico
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Pour water into small bowl. Sprinkle gelatine over and set aside to soften 5 minutes. Bring 1or 2 inches of water to a gentle simmer in a small skillet. When softened, place bowl of gelatin in water, being careful not to splash water into gelatin. Stir gently to dissolve gelatine. The gelatin will appear clear with no trace of grittiness when dissolved. Remove from water and set aside.
Meanwhile combine milk, cream, Mascarpone, Nutella and granulated sugar in medium saucepan. Heat, stirring frequently, until sugar has dissolved and mixture is uniformly combined. Strain into medium bowl. Add Frangelico, vanilla and dissolved gelatine. Stir to combine.
Make a water bath: fill a second, larger bowl one third full with ice water. Place bowl containing Panna Cotta mixture in ice water, taking care not to splash water into mixture. Stir occasionally to promote even cooling and prevent roping of gelatine. When cool, transfer to serving glasses. Cover with plastic wrap and refrigerate 5 hours or overnight.
Before serving, combine cream topping ingredients, and beat until mixture mounds softly. Top Panna Cotta with a generous dollop of cream and serve.
Note: You can click on any picture for a larger image, and to see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Monday, February 4th 2013 at 11:03 pm |
Cara Adri che magnifica coppa per cominciare dolcemente la giornata!Un abbraccio….
Tuesday, February 5th 2013 at 7:35 am |
Grazie, Chiara!
Tuesday, February 5th 2013 at 12:14 am |
Per questa panna cotta farei carte false! Ossignore che bella giornata, il 5 febbraio 😀 Complimenti e un abbraccio!
Tuesday, February 5th 2013 at 7:34 am |
Anch’io, Ely!
Grazie e buona giornata a te!
Tuesday, February 5th 2013 at 3:21 am |
It looks delicious…IRRESISTIBLE!!! Brava Adri, wish you to WIN!!!
Tuesday, February 5th 2013 at 7:36 am |
Thank you, Paola,
Everyone’s a winner here! A lot of bloggers get together and have fun.
Tuesday, February 5th 2013 at 8:40 am |
I forgot all about Nutella Day this year, but am wishing I could dig into your luscious panna cotta. I love, love the beautiful glass compote you served it in too. Is it a family heirloom, or something you bought in Ca.?
Tuesday, February 5th 2013 at 9:20 am |
Cara Linda,
Yes, it’s Nutella Day! This panna cotta was interesting. I was concerned that with almost 1 full cup of Nutella it would tighten up too much, but it was just right.
The glasses are not a family heirloom. I purchased them online from Napa Style, Michael Chiarello’s company. Although they offer other styles of what they call “Venetian glass,” they no longer offer these compotes. It’s a pity because they are really pretty. It was a set of 6, each different. When I ordered them I was concerned that they would be quite fragile, but they are fine. I have the various pieces in other posts – in my post on Amaretto Panna Cotta and Acqua di Cedro Panna Cotta – elsewhere too, I bet, but I can’t recall. I’ll trot out the whole set for you to see.
Wednesday, February 6th 2013 at 4:57 am |
Purtroppo per me sono allergica alle nocciole….niente nutella in casa mia…altrimenti sarei stata felice di proporre una ricetta per questa dolcissima giornata! a presto
Wednesday, February 6th 2013 at 8:28 am |
Allergica! Stelle barbare!!
Friday, February 8th 2013 at 2:56 am |
questa l’ho fatta anche io..una goduria proprio nn c’è che dire!!! ciao cara!
Friday, February 8th 2013 at 12:40 pm |
Ciao Vicky,
Una goduria proprio – davvero! Io adoro questa panna cotta. Nutella e cosi populare negli Stati Uniti. Grazie per la visita. Alla prossima!