Roasted Hazelnut Panna Cotta with Strawberries

 

Some time ago, I spied a recipe for Roasted Hazelnut Panna Cotta with Strawberries by Helen Goh in the Good Weekend magazine.  It looked so good, and I had most of the ingredients, so I was in to make it.

This is the end result:

Mine were probably a little softer set than they should have been, and I ended up with some hazelnut crumbs in them, but I don't care - they were soft and silky and flavoursome.

If you would like to try these panna cotta, you will need:

6 dariole moulds
1 teaspoon vegetable oil for brushing moulds
200g whole skinless hazelnuts, toasted
600ml full fat cream
200ml milk
130g sugar
pinch of salt
3 sheets leaf gelatine
peeled skin off a lime
12 strawberries
1 tablespoon icing sugar
1 tablespoon lime juice

Preheat your oven to 180 degrees Celsius.

Lightly brush the inside of each dariole mould with vegetable oil and place them together on a large baking tray.

Pu the gelatine leaves into a bowl of ice water and allow to soften (~ 5 minutes).

 Meanwhile, roughly chop the hazelnuts in a food processor.  Put the chopped nuts into a large saucepan with the cream, milk, sugar and salt.  Turn the heat on to the lowest setting and stir the mixture gently until it comes to a simmer. Once the mixture reaches a simmer, turn off the hear and add the lime peel.  Squeeze the excess moisture from the gelatine and add it to the cream mixture.  Stir to combine, then leave the mixture to infuse for 30 minutes before straining into a jug.

Pour the mixture into each of the dariole moulds, then place the moulds on the tray in the fridge to set for ~ 6 hours.

To unmould the panna cotta, run a knife gently around the edge of each one, then invert onto a serving plate.  If it doesn't unmould easily, dip the mould briefly into hot water before inverting again.

Serve with chopped, macerated strawberries on the side or on top of each panna cotta.