Blueberry-pannacotta with caramelized hazelnuts

Name: Blueberry-pannacotta with caramelized hazelnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Blueberries; 100 ml Elderberry or black currant juice; 4 sheets Gelatine; 300 g Whipped cream; 100 g Sugar; 1 package Vanillin sugar; 5 TABLESPOONS Hazelnut kernels without skin; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Blueberries
100 ml Elderberry or black currant juice
4 sheets Gelatine
300 g Whipped cream
100 g Sugar
1 package Vanillin sugar
5 TABLESPOONS Hazelnut kernels without skin
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash and sort blueberries. Put them with fruit juice in a high container, puree very finely and pass through a sieve. Soak gelatine in cold water. Bring the cream, 50 g sugar and vanillin sugar to the boil in a pot and simmer for 2-3 minutes. Pour the cream through a fine sieve into a bowl and let it cool down briefly. Dissolve squeezed out gelatine in the mixture, let cool down a little. Stir in about 150 ml blueberry puree.
2
Pour the mixture into hot-rinsed moulds or glasses and chill for at least 4 hours. Put the rest of the blueberry puree in a cool place as well. Caramelise 50 g sugar and 2-3 tbsp water in a coated pan until golden. In the meantime lightly grease aluminium foil. Add the hazelnuts to the caramel and cover with it. Place spoonfuls of hazelnuts in small heaps on the foil and let them cool down. Sprinkle the panna cotta with the rest of the blueberry puree and place a piece of hazelnut caramel on top of each
3
waiting time approx. 4 hours