Nutella Panna Cotta


I don't know if anybody else noticed, but the world is suddenly obsessed with Nutella - and I'm glad we're all catching up with Europe, where this chocolatey hazelnut spread made its way into crepes, ice-cream cones and desserts hot and cold.

Kevin and I spent a few weeks in Italy on our honeymoon in 2009. That's where our love affair with panna cotta began. Kevin loved that it was a staple on Italian dessert menus - but my favourite? Nutella gelato... Nutella anything, actually. Growing up, Nutella on fresh Lebanese bread was the mother of all sweet treats, and as an adult, the discovery of the Nutella pizza made my uni exam month bearable.

This recipe comes from the Nutella cook book and is one of 30 awesome sweet treats for Nutella lovers young and old. It's quick, simple and incredibly delicious - perfect as a dessert that can be prepared and chilled ahead of time.

Nutella Panna Cotta

Makes 5 small jars (as pictured) or 6 small panna cotta ramekins

You will need:

2 and a half leaves of gelatine

500 ml pure cream

90 grams Nutella

1/4 cup caster sugar

1 tablespoon lightly toasted hazelnuts, to garnish

1 tablespoon shaved chocolate, to garnish



Soften the gelatine in a small bowl of cold water

Bring the cream to the boil in a small saucepan. Add the Nutella and sugar and mix with a spatula until well combined.

Squeeze the excess water from the gelatine leaves, and away from the heat, add the gelatine to the Nutella and cream. Mix well.

Divide the panna cotta between the small glasses, refrigerate for 2 hours.

Garnish with shaved chocolate and toasted hazelnuts.

Nutella 30 Best Recipes is available at Dymocks Books