Gianduia panna cotta with hazelnut meringue grissini

If you are a fan of Italian desserts, you know that there is no shortage of delicious and decadent options to choose from. However, if you are looking for a dessert that is both classic and innovative, you might want to try Gianduia Panna Cotta with Hazelnut Meringue Grissini.

Gianduia is a chocolate-hazelnut spread that originated in Piemonte, a region in northern Italy. It was first created in the 19th century as a way to stretch the limited supply of cocoa beans during a period of economic hardship. Today, Gianduia is a beloved flavor that is often used in Italian desserts, such as gelato, cookies, and cakes. Panna cotta, on the other hand, is a creamy, custard-like dessert made with milk, cream, sugar, and gelatin. It literally means “cooked cream” in Italian and is typically served with a fruit sauce or caramel.

The combination of Gianduia and Panna Cotta creates a rich and velvety dessert that is both indulgent and balanced. The hazelnut flavor of the Gianduia provides a nutty and slightly bitter contrast to the sweetness of the Panna Cotta. The texture of the dessert is smooth and soft, almost like a pudding.

To take this dessert to the next level, the hazelnut meringue grissini add a crispy and crunchy element that complements the creaminess of the Panna Cotta. Meringue is made with egg whites and sugar, and when baked, it becomes light and airy. The addition of hazelnuts adds a nutty flavor and a crunchy texture that makes this dessert even more satisfying.

To make Gianduia Panna Cotta with Hazelnut Meringue Grissini, you will need:

For the Panna Cotta:
– 2 cups heavy cream
– 1 cup milk
– 1/2 cup sugar
– 1/2 cup Gianduia (or chocolate-hazelnut spread)
– 2 teaspoons gelatin powder
– 2 tablespoons cold water

For the Hazelnut Meringue Grissini:
– 2 egg whites
– 1/2 cup sugar
– 1/2 cup hazelnuts, chopped

Instructions:

1. In a saucepan, heat the heavy cream, milk, sugar, and Gianduia over low heat until the Gianduia is melted and the mixture is smooth.
2. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes. Then, add it to the cream mixture and stir until dissolved.
3. Pour the mixture into ramekins or glasses and refrigerate for at least 4 hours, or until set.

4. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
5. In a bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until the mixture is glossy and stiff.
6. Fold in the chopped hazelnuts.
7. Transfer the mixture to a piping bag fitted with a star tip.
8. Pipe long strips of meringue onto the prepared baking sheet.
9. Bake for 15-20 minutes, or until the meringues are crisp and lightly golden.
10. Let the meringues cool completely before breaking them into grissini-sized sticks.

11. To serve, remove the Panna Cotta from the refrigerator and top with a couple of hazelnut meringue grissini.

Gianduia Panna Cotta with Hazelnut Meringue Grissini is a luxurious dessert that is perfect for a special occasion or a romantic dinner. It is easy to make, although it does require a bit of waiting time for the Panna Cotta to set and for the meringue grissini to bake. However, the end result is truly worth it. The combination of creamy, nutty, and crunchy textures and flavors is a true delight for the senses. If you are a fan of Italian desserts, or simply a fan of chocolate-hazelnut goodness, this recipe is definitely worth a try.