There’s a lot of ways to customize panna cottas, since they are simple and straightforward desserts in themselves. You can add more flavors to the mix and toppings on top as you prefer. So here, we’re bringing you a detailed recipe to make Oreo infused panna cotta with hazelnuts and Gems topping. The panna cotta will be rich and creamy, the Oreos will add a different note of sweetness to the dish, the hazelnuts will give it a nice crunch that contrasts with the smoothness of the dish and the Gems will add a playful element to the dish.
So whether you’re entertaining guests at a party, looking for a delicate dessert to serve at your next date night, or just want to enjoy something for yourself, this is the way to go. It's easy to make and fun to look at. It’s elegant but also has a childish fun element to it. And of course, once you try it, there’s no turning back -- you’ll want more and more. So here’s what you need to make this understated dessert:
Ingredients:
For the panna cotta base:
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 6 Oreo cookies, finely crushed
- 2 tsp gelatin powder
- 3 tbsp cold water
For the topping:
- 1/4 cup toasted hazelnuts, roughly chopped
- A handful of Cadbury Gems for garnish
- Optional: extra crushed Oreos for dusting
Method:
- In a small bowl, add 3 tablespoons of cold water and sprinkle the gelatin evenly over it. Let it sit for 10 minutes. This is called blooming, and it ensures your gelatin will dissolve smoothly into the cream later. This adds the perfect jiggle to the panna cotta later on.
- Finely crush the Oreos in a handheld mixer or stand mixer until it has a powder consistency. It should look like wet sand. Set aside.
- In a pan over low heat, combine the heavy cream, whole milk, and sugar. Stir gently until the sugar is completely dissolved and the mixture is heated through. Keep mixing so that the cream doesn’t stick to the base and burn. It should be warm and simmering but not boiling.
- Now stir in your vanilla extract and finely crushed Oreo cookies. Use a whisk to ensure the cookies are distributed evenly throughout. The cookies will melt slightly into the cream, infusing it with that deep Oreo flavor.
- Once your cream mixture is warm and the cookies have softened, remove the pan from heat. Add the bloomed gelatin and whisk until it completely dissolves into the mixture. There should be no visible grains and it should look like a smooth, speckled liquid.
- Let the mixture cool for about 10 minutes. Then, carefully pour it into ramekins, small glasses or whatever you’re serving in. You can also tilt the glasses as you pour for a diagonal set for more visual impact, especially if you’re serving at a party or other gathering.
- Once poured, refrigerate for at least 4 hours or overnight if possible, until the panna cotta is fully set.
- While the panna cotta chills, prep your toppings. Toast your hazelnuts in a dry pan over low heat for about 5 minutes, or until they’re golden and fragrant. Let them cool, then give them a rough chop. Their crunch will play nicely against the creamy panna cotta.
- Set out your Gems too. They add texture and flavor, and bring a sense of fun and childlike wonder to the dish.
- Once your panna cottas are set and ready, it’s time for the toppings. If you’ve used ramekins, you can unmould them by dipping the base in warm water for a few seconds and inverting them onto a plate. If you’ve poured the mixture directly into glasses, you can serve them as is.
- Top each with a sprinkle of hazelnuts, a scatter of Gems, and even a dusting of crushed Oreos if you like. Each spoonful will have the silky panna cotta, the crunch of hazelnuts, and the sweet pop of the Gems.
Tips:
- Use coconut cream and almond milk instead of dairy, and agar agar in place of gelatin, for a vegan option.
- Infuse the cream with a little instant coffee or a dash of orange zest for a surprising twist of flavor.
- Serve alongside chocolate sauce or a dollop of whipped cream for a richer dessert.