Torrone Panna Cotta

• 8 silver gelatin sheets
• 600 g torrone, diced
• 1-½ cups g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepot, bring torrone, sugar, milk and heavy cream to a boil. Add gelatin and stir to dissolve. Process with a hand blender until smooth and pour into desired serving vessel. Refrigerate for a few hours until set.