Hazelnut-Coffee Pot Du Creme with Chocolate Ganache and Hazelnut Shell Smoked Marshmallow

Yield: 9 Servings


Smoked Marshmallow

  • ¼ cup water
  • ¾ cup sugar, that has been smoked with hazelnut shells
  • ¾ cup corn syrup
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • Pinch of salt
  • Vanilla

Chocolate-Hazelnut Panna Cotta

  • 2 cups milk
  • 4 cups heavy cream
  • 1 ½ cups hazelnuts, roasted and crushed
  • ½ cups sugar
  • 1 ¼ pound milk chocolate
  • ¼ pound dark chocolate

Smoked Marshmallow
Heat smoked sugar, water, and corn syrup over medium-high heat for 10-15 minutes until it reaches 240º on a candy thermometer. Meanwhile, beat the egg whites, cream of tartar, and a pinch of salt in a stand mixer with the whisk attachment until soft peaks form. Once sugar has reached 240º, remove from heat and slowly stream into the egg whites while the mixer is running on high. Continue mixing for 8-10 minutes until the mixer bowl returns to room temperature. Add vanilla and mix until medium-stiff peaks form.

Chocolate-Hazelnut Panna Cotta
Lightly heat cream, milk, and hazelnuts together. Leave to steep in the fridge overnight. Next day- strain hazelnut cream. Bring cream mixture and sugar up to a light simmer. Add 6 sheets of bloomed gelatin. Cool, strain, and mold however you prefer. Small mason jars look great.

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