Nigella's Nutella Panna Cotta

After posting my review of Nigella's most recent cookbook 'Nigellissima' I couldn't not share this recipe with you! This “cheeky little number” as she likes to call it is courtesy originally of Angela Harnett (if you are unfamiliar with her you can check out my review of one of her books here) but my praise goes to Nigella since this is her slightly adapted version taken from her book. I have changed nothing as I thought it was perfect as it was so here it is – Nigella's Nutella Panna Cotta in all it's glory. Easy to make even easier to eat!

Serves 6

250ml full-fat milk

250ml double (whipping) cream

250g Nutella or equivalent chocolate hazelnut spread

2 leaves fine-leaf gelatine (from a pack where 15 leaves weigh 25g)

Frangelico Cream, to serve (optional):

6 x 15ml tbsp double (whipping) cream

6 tsp Frangelico hazelnut liqueur

6 x 125ml metal dariole moulds (or something similar – I used a mix of ramekins and tea cups)

Pour the milk and cream into a pan then add the Nutella. Stir to combine and if you like add a splosh of Frangelico to the mixture, then heat gently over a low heat.

While the cream mixture is heating and coming to a gentle boil, put the gelatine leaves into a shallow dish and cover completely with cold water. Set aside and leave to soften which will take 3-5 minutes.

Once the Nutella has melted into the cream mixture and it is about to come to a boil (when it is starting to bubble slightly around the edges of the pan), remove from the heat and stir well so that everything is well mixed together. Take out roughly 250ml of the mixture and pour it into a heatproof jug.

Check that the gelatine has softened properly then squeeze it to get rid of any excess water before dropping it into the jug that has the 250ml of the Nutella mixture, whisking as you do until the gelatine is completely dissolved. Once dissolved add the 250ml back into the pan to the remaining mixture, continuing to whisk as you do, then finally pour it all back into the jug so that it is easy to pour.

Divide the mixture between your 6 moulds, stirring the mixture a little between each pour. Allow the pots to cool slightly then pop in the fridge for at least 6 hours but preferably overnight, until set (see my review here for how long I would suggest chilling them for).

Once you are ready to serve the Panna Cotta's you can easily unmould them by dipping the bottom of the pots into some just-boiled water, one at a time, holding for roughly 8 seconds then allowing to sit for another couple of seconds out of the water, before wiping dry and putting a small plate or saucer on top and turning over carefully. Alternatively if you do as I did and serve them in tea cups you can miss that out altogether and serve them as they are!

If serving with the Frangelico cream, simply mix the cream and Frangelico together then decant into a pouring jug and serve alongside.

*To see my full review of Nigellissima click here.