Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Panna Cotta with Praline Caramel Sauce
Panna Cotta with Praline Caramel Sauce
(Panna Cotta con Salsa di Caramello e Pralina)
 
 
Ingredients:

1 envelope plus 1 teaspoon unflavored gelatin (about 1 tablespoon plus 1/4 teaspoon)
1/4 cup milk
1 cup confectioners sugar
2 vanilla beans, split lengthwise
1/2 teaspoon salt
3 cups heavy cream

For the Pralines:
1/4 cup granulated sugar
1 tablespoon light corn syrup
1 tablespoon water
1/4 cup hazelnuts, toasted and skinned and chopped
1/2 teaspoon baking soda

For the Caramel Sauce:
1 cup granulated sugar
3/4 cup water
1 and 1/2 cups sour cream

Directions:

In a cup sprinkle gelatin over milk and let soften.

In a large saucepan whisk together confectioners' sugar, vanilla beans, salt, and 2 cups heavy cream and bring just to a boil over moderately low heat, stirring occasionally.

Remove pan from heat and scrape seeds from vanilla beans into liquid (discard pods).

Add gelatin mixture, stirring until dissolved.

Pour mixture into a large metal bowl and chill, stirring occasionally, until cooled to room temperature, about 1 hour.

Make praline cream while mixture is cooling.

In a small saucepan cook granulated sugar, corn syrup, and water over moderate heat until a light caramel.

Stir in hazelnuts and baking soda (mixture will foam up) and immediately spoon onto a sheet of foil.

Cool praline and break into chunks. Praline may be made 1 week ahead and frozen, wrapped in foil.

Prepare the Caramel Sauce:
In a dry heavy saucepan, cook granulated sugar over moderate heat, without stirring, until it begins to melt.

Continue cooking sugar, stirring with a fork until melted, and then swirling pan, until a deep golden caramel and remove pan from heat.
 
Add water (mixture will bubble up) and simmer, stirring, until caramel is dissolved.

Cool sauce and chill until cold. (Sauce may be made 1 week ahead and chilled, covered.)

Before serving, thin sauce with water if necessary.

In a small bowl, whisk sour cream until smooth.

In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup heavy cream until it just holds stiff peaks.

Gently fold sour cream into whipped cream.

Gently fold sour cream mixture into cooled gelatin mixture until smooth and pour into a 6 1/2-cup mold or bowl.

Chill panna cotta, covered, at least 4 hours (until firm) and up to 2 days.

To unmold panna cotta, loosen edge and dip mold or bowl into a slightly larger bowl filled halfway with hot water. Invert mold or bowl onto a platter with a raised edge.

Stir praline into caramel sauce and pour over panna cotta.

Cut panna cotta into wedges and spoon sauce over each serving.

Toast and Skin Hazelnuts:
Preheat oven to 350 F.

In a baking pan, toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly and skins blister.

Wrap nuts in a kitchen towel and let steam 1 minute.

Rub nuts in towel to remove as much of skins as possible and cool. Serves 12.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy