Professor Butter Beard’s Vanilla Hazelnut Panna Cotta
4 servings
1/3 cup whole milk
1 (0.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup granulated sugar
Dash of fine sea salt
1 tsp vanilla paste
½ tsp hazelnut extract
½ cup of your favorite jam – I prefer sweet orange marmalade
1) In a small bowl, whisk together the whole milk and the gelatin. Set aside for at least five minutes.
2) In a medium heavy saucepan, stir together the heavy cream, granulated sugar and dash of fine sea salt. Set over medium heat and bring to a simmer.
3) Whisk the gelatin mixture into the simmering cream and whisk together for one full minute over medium heat.
4) Remove the pan from the heat and stir in the vanilla paste and hazelnut extract.
5) Portion the mixture into four glass ramekins and leave to cool, uncovered until room temperature, about 15-20 minutes.
6) When cool, refrigerate the custards until set, at least 4 hours.
7) Gently warm your chosen jam in a small saucepan or in the microwave. Spoon 2 Tbsp of the jam over each of the custards and refrigerate again until set – about one hour.
8) If desired, spoon a tsp of your favorite granola over the custards before serving.
