Hazelnut Panna Cotta with Roasted Grapes, Hazelnut Cake, Citrus Glass and Grape & Red Wine Fluid Gel

Name: Hazelnut Panna Cotta with Roasted Grapes, Hazelnut Cake, Citrus Glass and Grape & Red Wine Fluid Gel
Ingredients: 196 g (⅔ cup) condensed milk; 980 g (4 cups and 2 Tbsp) heavy cream; 56 g (¼ cup) hazelnut paste; 4½ silver gelatin sheets (or 9 g powdered gelatin, as directed on package); 4½ silver gelatin sheets (or 9 g powdered gelatin, as directed on package); 560 g (20 ounces) red grapes; 280 g (1¼ cups) red wine; 5 g (1 Tbsp) agar agar; 112 g (4 ounces) hazelnuts; 573 g (5 cups) hazelnut flour; 845 g (15 each) large eggs; 224 g (1 cup) unsalted butter, softened; 180 g (¾ cup) egg whites; 112 g (½ cup) granulated sugar; 200 g (¾ cup and 1 Tbsp) orange juice; 200 g (⅔ cup and 1 Tbsp) mandarin puree; 56 g (½ cup) confectioner’s sugar; 75 g (¼ cup) isomalt; 14 g (¾ Tbsp) glucose syrup

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Hazelnut Panna Cotta

280 g (10 ounces) hazelnuts
196 g (⅔

Dessert
Low carb

Method

Hazelnut Panna Cotta

Preheat oven to 168°C (335°F). Soak gelatin in ice water until softened; squeeze out excess water and set aside. Toast hazelnuts in oven until golden brown, about 7 minutes. Bring condensed milk, cream, toasted hazelnuts and ha