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Vanilla chocolate panna cotta
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Ingredients
Directions
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First make the chocolate layer and soak the gelatine in cold water.
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Heat the cream on a low setting, add the hazelnut paste and stir well.
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Squeeze the gelatine and add it to the cream while stirring.
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Divide the chocolate mixture over 4 glasses and leave to cool for 2 hours in the refrigerator.
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For the vanilla layer, do the same, but this time add the vanilla sugar instead of hazelnut paste.
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Pour the vanilla mixture on the chocolate layer in the glasses and let the panna cotta stiffen in the refrigerator for another 4 hours.
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Nutrition
660Calories
Sodium0% DV0g
Fat89% DV58g
Protein20% DV10g
Carbs8% DV25g
Fiber0% DV0g
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