Heavy Cream Custard with Hazelnuts

I learned how to make this version of panna cotta from one of Piedmont’s gifted young cooks, Walter Ferretto of Cascinale Nuovo, the superb restaurant on the main road that leads from Asti to Alba. If you compare it with the basic recipe that precedes this one, you will see that the procedure is identical, but for one thing. This one contains a cream of toasted hazelnuts, the most delectable of nuts. If you liked the plain panna cotta, you may find this one, a