Easter entertaining should be simple, but simple doesn’t mean you need to skimp out on deliciousness. Don’t leave it to the chocolate eggs to satiate the sweet tooth for dessert this Easter Sunday…get cooking!
My hubby and I spent a few weeks in Italy as part of 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 everywhere – 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 university exam month bearable. While Kevin was never a massive fan of Nutella, it didn’t take much to convince him to try this.
This recipe comes from the Nutella cookbook and is one of 30 sweet treats for the Nutella enthusiast young and old. It’s creamy and delicious, and wont take hours or prep. 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
I tablespoon shaved chocolate, to garnish
Method
Soften the gelatine in a small bowll 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.
Viola Marie Doyle is a Sydney based writer, cake decorator, food enthusiast and frequent jet setter. As former Editor of The Journal Magazine Australia and current Editor of Project Sweet Stuff, Viola now relishes the opportunity to explore the little curiosities that she defines as the sweet life. Follow Viola on Instagram @projectsweetstuff.
Photos by Shayben Moussa
