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Crystal419
Hazelnuts-panna cotta with orange and caramel sauce
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Ingredients
Directions
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Roast the hazelnuts until golden brown in a dry, hot pan and finely grind them.
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Soak the leaves of gelatine in cold water until they are completely soft.
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Heat the milk with the icing sugar and crushed hazelnuts in a pan to just below the boiling point.
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Remove from the heat source, squeeze the gelatine and stir in the warm milk.
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Whisk the whipped cream until it is light and scoop through the milk mixture.
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Spread the mixture over the molds and leave to set in the refrigerator in 1-1.5 hours.
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Meanwhile, make the caramel sauce. Melt the caster sugar with 50 ml of water, the butter and a pinch of salt in a pan.
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Boil until a nice golden brown caramel. Remove from heat and allow to cool.
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Peel the oranges and cut the segments of flesh between the fleece with a sharp knife.
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Put the puddinks on nice saucers.
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Spoon the orange slices through the caramel sauce and scoop the puddinks.
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Nutrition
540Calories
Sodium0% DV0g
Fat65% DV42g
Protein14% DV7g
Carbs11% DV33g
Fiber0% DV0g
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