Panna Cotta: Vanilla, Chocolate Hazelnut,....

Panna Cotta is similar to Creme Brulee but is easier to make.  Panna Cotta is to Creme Brulee what ice milk ice cream is to frozen custard.  

Here are two recipes providing two similar but slightly different methods.  Besides cream, milk and half-n-half, I have seen recipes which use buttermilk and yogurt.  You can also infuse the cream with lemon / orange zest, add other spices, fine chopped nuts,....

Panna Cotta can be served in ramekins, tea cups, wine glasses...    You can lightly oil or butter the cups before pouring the Panna Cotta then to serve run a knife around the edge to remove the Panna Cotta to a plate with added fruit, chocolate, butterscotch,....  

Chocolate Hazelnut
1 1/8 teaspoon powdered gelatin
2 ounces good quality dark / bittersweet chocolate, finely chopped
1 cup Nutella
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk
1/4 cup chopped, toasted hazelnuts, for serving (optional).

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

Yield: 6 servings.

Vanilla
4 cups heavy cream (or half-and-half)
1/2 cup sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons cold water

1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.  Heat cream til it begins to steam, ~150F.

If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes.  Pour cream through a fine sieve and rewarm mixture before continuing.

2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

4. Divide the Panna Cotta mixture into the prepared cups, then light cover with plastic wrap and chill at least 2 hours until firm.   Panna Cotta can be made the day ahead, make sure to keep covered.