John Myers
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Hazelnut Panna Cotta with Andean Berries (Physalis)
The perfect hazelnut panna cotta with andean berries (physalis) recipe with a picture and simple step-by-step instructions.
Hazelnut panna cotta
- 1 piece Vanilla pod
- 40 g Sugar
- 500 ml Whipped cream
- 4 sheet Gelatin white
- 70 g Hazelnut pie
Physalis compote
- 3 piece Oranges
- 40 g Powdered sugar
- 100 g Physalis
- 2 tbsp Olive oil
- 0,5 tsp Food starch
Panna cotta
- For the panna cotta, cut the vanilla pod in half lengthways and scrape out the pulp. Put the vanilla pulp and pod with the sugar and cream in a saucepan, bring to the boil once and set aside to stand for 30 minutes.
- Soak gelatine in cold water. Pour the cream through a fine sieve into a bowl, remove 3 tablespoons of cream, warm it up slightly and dissolve the gelatin in it.
- Mix the remaining cream with gelatine and hazelnut paste, pour the mixture into 4 glasses and cover and chill overnight.
compote
- For the compote, halve the oranges and squeeze out the juice (should make about 180 ml). Caramelize the powdered sugar in a saucepan with a thick base until light brown. Deglaze with the orange juice and reduce to approx. 100 ml over medium heat.
- Remove the physalis leaves, add the fruit with the olive oil to the orange juice, bind with the starch mixed in a little water and let it simmer for about 2 minutes.
- Remove from heat, let cool down, then chill overnight. To serve, take the panna cotta and compote out of the fridge 1 hour before consumption.
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