You will likely not be surprised to learn that we have a lot of cookbooks. Most are in our kitchen, some in our living room and there’s an ‘annex’ in our office. Cookbooks are pretty much the only traditional books that I buy as I read fiction on my iPad (via Kindle) and listen to non-fiction via Audible. I certainly get a lot of inspiration from online recipes, but browsing cookbooks is more fun for me.
Since we are not able to look forward to dining out with family and friends these days, I suggested to Ed that we explore our library of cookbooks and cook a new recipe each weekend. It’s something fun upon which we can focus. Ed has taken the charge and found many of the recipes we’ve made including last week’s post on “New” Eggplant Parmesan. Both that recipe and this one came from The Frankies Spuntino Kitchen Companion & Cooking Manual – a cookbook that we’ve had for a decade and likely never made anything from. Having rediscovered it, we keep finding things we want to make.
This is another game changer recipe – only six ingredients (of which two are water and salt) that result in an amazingly easy and tasty dessert. Panna Cotta is an Italian pudding and so much better than the pudding we grew up eating from a box. This is velvety smooth and so good.
It starts with unflavored gelatin mixed with water which is used to thicken and set the cream. Heat heavy cream, whisk in vanilla bean seeds and chocolate-hazelnut spread (Nutella). Let it sit for a few hours and top with flaky sea salt. That’s it. This recipe makes enough for eight people but you could easily cut it in half. Although you might not want to!
I have read a few articles about people cooking their way through an individual cookbook during the pandemic. Perhaps we will do that with The Frankies Spuntino.
Gluten-Free/Wheat-Free Note: This dessert is gluten-free/wheat-free as long as the gelatin you use is gluten-free. Gelatin doesn’t contain gluten ingredients but may be produced in an area where cross-contamination could occur.
| Chocolate-Hazelnut Panna Cotta | Print |
- 2 packets (1-1/2 tablespoons) unflavored gelatin
- 6 tablespoons cold water
- 4 cups heavy cream
- 1 vanilla bean, split lengthwise and scraped (see Notes)
- 1 cup chocolate-hazelnut spread (such as Nutella)
- Flaky sea salt (such as Maldon)
- In a small bowl, stir gelatin and cold water. Let soften while you heat the cream.
- Place cream in a medium saucepan over medium-low heat. Bring to barely a simmer.
- Remove pan from heat and whisk in seeds from the vanilla bean followed by the chocolate-hazelnut spread. Whisk until completely dissolved. Let the mixture cool for 10 minutes.
- Whisk in gelatin until dissolved.
- Divide panna cotta between eight 5 to 6 ounce ramekins, cups or Mason jars (perfect for traveling). Cool in the refrigerator and then cover each in plastic wrap. Chill for at least 3 hours or up to 2 days.
- Serve panna cotta cold. Sprinkle some flaky sea salt on top just before serving.
* Cool in the refrigerator uncovered to avoid light spots (from condensation) on the top of the panna cotta. Once cool, cover with plastic wrap.
Source: Adapted from Frank Falcinelli, Frank Castronovo and Peter Meehan’s The Frankies Spuntino Kitchen Companion & Cooking Manual (2010)
I have a recipe for Nutella mousse, but I like your version much better! Thanks for sharing the recipe…
PS – I thought of you last night when we used our pasta extruder. I couldn’t figure out for the life of me how to take apart the die. I finally got a clean, and the pasta was fantastic… I guess it’s worth it.
David – Anything with Nutella is wonderful! And, I bet your mousse is, too. Those pasta dies are difficult but as you said, it is worth it! Ed was able to get the rigatoni one apart with a regular dinner knife recently. It took some work. Keep trying!