Ingredients
| 120g hazelnuts, roasted (you can use whole or crumb) | |
| 6 tablespoons/75g caster sugar | |
| 1 teaspoon vanilla paste | |
| 300ml milk | |
| 300ml cream | |
| 3 leaves gelatine | |
| 8 tablespoons Remarkable Cream Cream Liqueur Chocolate Sauce (16% alcohol) | |
| fresh or preserved fruit such as apricot or cherry | |
| ½ cup Hāwea Honeycomb Granola |
Hāwea Honeycomb Granola is so full of honeyed, nutty flavours it makes an incredible addition to a dessert, and I love the crunch here with this creamy hazelnut panna cotta layered with chocolate sauce. Remarkable Cream’s Cream Liqueur Chocolate Sauce is a rich and decadent sauce that adds a celebratory boozy element and also works well over fresh fruit, ice cream and other desserts.
You can freeze the ground, drained hazelnut crumb and add it to your next suitable baking.
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Instructions
| 1. | Grind the hazelnuts finely. |
| 2. | Put in a saucepan with the caster sugar, vanilla paste, milk and cream and heat very gently but do not let it boil. |
| 3. | This should take about 10 minutes to infuse the flavour. |
| 4. | Strain through a fine strainer into a pouring jug, pushing with the back of a spoon to extract as much liquid as you can. |
| 5. | While the liquid is still warm, soften the gelatine sheets, one at a time, in cold water, then squeeze out the water with your hands and add to the warm liquid to dissolve. |
| 6. | Spoon one tablespoon cream liqueur chocolate sauce into each of 4 serving glasses. |
| 7. | Carefully pour about one eighth of the hazelnut cream over the sauce in each glass. |
| 8. | Refrigerate for 10 minutes to set a little. |
| 9. | Repeat with the remaining sauce and hazelnut cream then refrigerate for at least 3 hours. |
| 10. | To serve, top with some fresh or preserved fruit and scatter with Hāwea Honeycomb Granola. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings