Hazelnut Panna Cotta

Hazelnut Panna Cotta

From Culinard, The Culinary Institute of Virginia College

Hazelnut Panna Cotta

2 c heavy cream

1 c milk

1 vanilla bean, split

¼ c sugar

3 ½ sheets gelatin, softened

2 T hazelnuts, finely chopped

¼ c crème fraiche or sour cream

In a pot, simmer cream, milk, vanilla bean and sugar. Remove from heat; add gelatin and hazelnut puree, mixing well. Strain through fine-mesh sieve into a bowl. Place bowl over an ice bath and whisk until cool. Add crème fraiche and whisk until incorporated. Pour panna cotta mixture into eight 2-inch molds and chill for three to four hours. To unmold, quickly dip molds into hot water and invert onto plate.

Honey Tuile

4 oz butter, softened

1 c powdered sugar

¼ c honey

1 c all-purpose flour

½ c egg whites, room temperature

Preheat oven to 300 degrees. In the bowl of an electric mixer fitted with the paddle, beat butter and powdered sugar. Add honey; mix for four minutes. Add flour and egg whites in alternating batches. Spread batter very thinly over silpat-lined sheet pan. Bake until dry. Remove from oven and immediately cut and form into desired shape. Set aside to cool.

To Plate

Lemon cake

Hazelnut panna cotta

Mint ice cream

Lemon sauce

Lemon gelee garnish

Honey tuile

Mint sprigs

Toasted hazelnuts, chopped

Drizzle plate with lemon sauce. Place slice of lemon cake in center of plate. Place a scoop of mint ice cream and a honey tuile on top of cake. Garnish with mint sprig. Place panna cotta next to cake and garnish with nuts. Arrange lemon-lime gelee wedge. Serve!