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Ingredients
- 3 Tablespoons Cold Water
- 1 pint Heavy Whipping Cream
- 3/4 cups Sugar
- 3 Tablespoons Nutella
- 1 teaspoon Pure Vanilla Extract
- 1/4 ounces, weight (1 Packet) Knox Gelatin
Method
- Into a medium size bowl, add COLD water and sprinkle the gelatin package on top of water. DO NOT STIR; set aside. Place your cream and sugar into a sauce pan over medium heat. Stirring frequently with a wooden spoon until well combined, continue cooking until it nears boiling. Melt your Nutella for about 30 seconds in the microwave and then add to the cream mixture. Whisk together to combine well. Remove from heat, add vanilla extract. WHILE the cream is cooking, prepare your custard cups (ramekins work fine as well) by spraying them with cooking spray. Then SLOWLY pour the cream mixture over the gelatin mixture and stir together until well-combined.
- Equally divide the mixture into your prepared custard cups. Place in the refrigerator to set up for a MINIMUM of 2 hours OR until firm. To plate, run a blunt knife around the edges of the cups and the panna cotta should release easily. Garnish with fresh fruits or topping of choice.
