New Year's Hazelnut Panna Cotta with Nutella Ganache

Happy New Year!

The last time I saw the clock tick over into a new year was probably back in 2007. 

By 2008, while I might have been awake at midnight, it would have been with reluctance and a small, cranky baby in arms. 

Fast forward 10 years and I found myself being kept awake again by a child, but this time it was because my daughter was determined (determined, I tell you!) to see the new year in. 

I was ready to call it a day (night) by 10pm, but I couldn't let a 7 year-old hold out longer than me! 

And in the end, it was actually very special celebrating the beginning of 2018 with her. 

Special memories. Much more precious than sleep.

(But no doubt, I'll be in bed by 8pm tonight!)

And now,  raising a glass to all that's sweet - here's my last dessert of 2017 and my first post of 2018.

It's a little late for this year's celebrations, but bear it in mind for a special dinner or as an easy make-ahead-of-time dessert.

Hazelnut Panna Cotta with Nutella Ganache

You'll need 4-6 small glasses (4 white wine glasses, or 6 sherry glasses) 

Ingredients:
3 gelatine sheets
Cold water - enough to cover the sheets of gelatine
100ml cream (double/ whipping cream - 35% fat content) 
100ml full cream milk
100g caster sugar
1/2 tsp vanilla extract
300g double cream or full cream hazelnut yoghurt**
**you can substitute with plain yoghurt; add hazelnut extract/ flavouring and a few finely chopped roasted hazelnuts

Method:
Soak the gelatine in cold water for 5 minutes.

While it is soaking, place the cream, milk, sugar and vanilla in a small saucepan.
Heat, stirring occasionally, until the sugar has all dissolved.

Once the gelatine is soft, lift the sheets from the bowl and squeeze out the excess water.
Stir softened gelatine into the warmed milk / cream mixture until it has dissolved.
Leave to cool for 15 minutes, then pour this into the yoghurt.
Stir gently until well combined.

Divide the mixture evenly between the glasses; pour carefully to avoid spilling on the sides of the glass.
Refrigerate to set. 

Nutella Ganache

180ml Nutella  
3tbs heavy cream/ whipping cream (35% fat content) 

Heat the cream (do not boil)  
Mix warm cream into Nutella and stir until the mixture is smooth. 
Spoon this over the panna cotta once the panna cotta has set. 

Refrigerate again until ready to serve. 
Sprinkle with gold sugar crystals for a little bling. 

Wishing you a sweet and successful 2018!

xxM