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To make the brittle: Place the hazelnuts in a dry pan on medium heat. Swirl them in the pan for 3 minutes or until the hazelnuts start to get some colour. Place roasted hazelnuts in a clean tea towel and with the back of the pan smash the hazelnuts into small pieces.
Line a thin baking tray with baking paper and scatter the small pieces of hazelnut.
To make the caramel, add the sugar and water to a small pan over a moderate heat. Let the sugar dissolve and bring to the boil, let simmer and until it starts to turn golden brown. Be careful not to leave on the heat for too long as it will burn.
Pour over the hazelnuts. Working quickly, tip the tray to spread the caramel over all the hazelnuts. Allow to cool completely in a dry area. Once hardened, break the brittle into desired pieces.
In a medium saucepan on medium heat, combine the sugar and vanilla seeds. Melt until caramel in colour. Take care doing this, as it is easy to burn. Meanwhile, soak the gelatine leaves in some cold water until soft, and then squeeze out the water. In another saucepan heat the cream and honey (do not boil). Once hot, pour the cream into the caramel. Place back on the stove and stir consistently until well combined. Stir the gelatine into the cream and caramel mixture and strain through a fine sieve. Cool to room temperature.
Pour into 125ml dariole moulds (plastic, as it is easier to demould) and place into the fridge until set. This should take at least 1-2 hours.
For the caramel sauce: Heat the sugar in a saucepan until dark golden in colour (be careful not to burn). Remove from the heat and add the cream, coffee and butter. Whisk well until all the ingredients have come together.
To serve: add a dollop of the caramel in the middle of the plate, demould the set panacotta and add a little brittle.
Justine Schofield prepared developed this recipe as part of the 'Coffee Bean Intelligence' Masterclass for Nespresso by infusing a selection of fine coffee blends with gourmet dishes.
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