PANNA COTTA, HAZELNUT BRITTLE, MINKAFFE...

PANNA COTTA, HAZELNUT BRITTLE,

MINKAFFE

source from :    icookasia/try masak youtube...

Panna Cotta Ingredients :

2  tsp  unflavoured powdered gelatin

60  ml  water

935  ml  pouring cream  (I use UHT Whipping Cream)

150  gm  icing sugar

1  tsp  vanilla essence

2  sachets  Hai-O Min Kaffe

Hazelnut Brittle Ingredients :

1  cup  castor sugar

1/4  cup  water

60  gm  chopped Hazelnut  (I roast for 5 minutes in the oven at 170'C)

Whipping Cream Ingredients :  (optional)

200  ml  UHT Dairy Whipping Cream

1  tsp  icing sugar

Directions :

1.  To Prepare Panna Cotta :  Put gelatin in water and set aside for 5 minutes to bloom.  Place cream, icing sugar, vanilla essence and Min Kaffe in a saucepan over medium heat and stir until dissolved.  Add gelatin mixture and simmer over low heat until the gelatin dissolve.  Then sieve into a jug.  Pour the mixture into a glass or moulds you prefer and refrigerate for at least 6 hours or overnight.

2.  To Prepare Hazelnut Brittle :  Heat sugar and water in a saucepan over medium heat until sugar turns the colour of amber.  Then add chopped hazelnuts, swirl the pan to incorporate the caramel and hazelnuts.  Then pour the mixture onto baking tray lined with parchment paper.  Let it cool completely and set aside.  (Crush it when it's completely cooled).

3.  To Prepare The Whipping Cream :  Whisk cream and icing sugar using an electric mixer until soft peak.  Then place cream in a piping bag with a star nozzle.

4.  To Serve :  Pipe cream onto panna cotta and top with chopped hazelnut brittle.  (I pipe vanilla ice cream and top with the chopped hazelnut brittle)...