Hazelnuts-panna cotta with orange and caramel sauce

Name: hazelnuts-panna cotta with orange and caramel sauce
Total time: 25 min
Yield: 4
Ingredients: 50 gram white hazelnuts; 4 leaf gelatin; 100 milliliters milk; 50 gram powdered sugar; 350 milliliters whipped cream; 50 gram light brown caster sugar; 1 teaspoon butter; 2 oranges

Ingredients

Directions

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