Name: Hazelnut Panna Cotta with Berry Compote
Prep time: 30 minutes
Total time: 6 1/2 hours (includes chilling time)
Yield: Makes 6 servings
Ingredients: 2 cups whipping cream, divided; 1 teaspoon unflavored gelatin; 1 1/3 cups crème fraîche or sour cream (about 11 ounces); 2/3 cup hazelnuts, toasted, husked, coarsely chopped; 1/2 cup plus 2 tablespoons sugar; 4 tablespoons Frangelico (hazelnut liqueur); 1/2 teaspoon vanilla extract; 1 1/2 cups fresh blackberries or frozen, thawed (about 6 ounces)

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Hazelnut Panna Cotta with Berry Compote

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time."

Recipe notes

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