Nutella Pannacotta

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Did you make something special to celebrate World Nutella day? I made this beautiful pannacotta, but could not take the pictures or blog about it on that day. In fact, I wanted to post this for last year's World Nutella day ! Now you got me, I am a great procrastinator ! I made this a few times after that, but never got around to blog about it, till now. So here is a post that was supposed to be on the web on last Sunday and I hope you don't mind, since I believe, any day is Nutella day, for those who love it .

I have a tub full of Nutella in my home,all the time. My kids love it. The girl likes to have (a lots of) it on her toast and the boy loves to lick it with a spoon, from a bowl,as big as him. Whatever the way you choose to enjoy this hazelnut spread, I must say, it is awesome and one of the best spreads ever.

I found this recipe, more than a year back, in the New York Times Dining section.This is originally from Karen DeMasco's cookbook, "The Carft Of Baking".It's as good as it looks-It's like jello ice-cream! Well,atleast that's what my darling daughter thinks.When I made this last time, the husband suggested, it will be nice to have with something vanilla. So this time, I made two layers of pannacotta, one with nutella and the other with vanilla and everyone loved it.My daughter liked the nutella part while my son liked the 'white'(vanilla) part more.And the big people liked the combination of both .Hope you will like it , as much as my family did.

Ingredients:

For Nutella Pannacotta:

Gelatin- 1 Tbsp
Water- 3 Tbsp
Bittersweet Chocolate (optional)- 2 ounces
Nutella- 1 cup
Heavy Cream- 1 1/2 cup
Pure Vanilla Extract- 1/2 tsp
Milk- 1 cup

For Vanilla Pannacotta: Check my old post here

Method:

1.In a medium bowl, take 3 Tbsp water and sprinkle gelatin on top and let it bloom.
2.If you are using chocolate, chop it coarsely and keep it in a medium size bowl.
3.Mix milk and cream in a sauce pan and start heating on medium temperature.Just before it starts boiling turn off heat and pour half of it over the chocolate and the other half on top of gelatin mixed in water.Mix each bowl,not leaving any lumps of gelatin.
4.Mix the both mixtures.Add the vanilla and nutella. Using a hand mixer, at low speed mix everything together.
5.Pour in the serving bowls,cover with plastic wraps and refrigerate for at least 3 hours. Serve with some chopped hazelnuts or your favorite fruit topping.

Notes:

1.I made half recipe nutella pannacotta and half recipe Vanilla pannacotta. First I made nutella pannacotta and let it set in fridge for a couple of hours,in a slanting position. Then I made the vanilla pannacotta, waited till it came to room temperature and poured it over the nutella pannacotta and set it again.
2.You could completely forget adding chocolate.I have tried that and it still tastes great.
3.If you take half of both the recipes, it will serve 4 to 5.

Recipe Adapted From: The Craft of Baking