Nutella Panna Cotta

When I figured Ethan was old enough to have food with nut, I bought a big jar of Nutella. I was all excited anticipating he would be as crazy about it as those kids on TV commercial.

In fact, that's what I do. When Ethan shows interest to some specific food, I will stock it up. Like those 4000 packs of yogurt, 2000 boxes of Cheerio, 5000 packets of sliced cheese......because you have no idea when he will start his hunger strike again. Have to stuff his belly when he has appetite in case it never happens again.

And it turns out he will have it for a day or two before he loses interest to it and wants to have our food instead. So, the chances are either I have Cheerio yogurt shake 3 meals a day for months or you come across with recipe like this where you put your stupid stock in good use.

(serves 8)

1 tablespoon powdered gelatin

3 tablespoons cold water
1 cup Nutella
1/4 teaspoon salt
1 1/2cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk

1/3 cup almond slices or chocolate chips to garnish

In a medium bowl, whisk together the gelatin and 3 tablespoons cold water.

Put the Nutella and salt in another medium bowl and set aside.

In a saucepan, bring the cream and vanilla to a boil. Pour 1/3 of the hot cream mixture over the gelatin and whisk it well. Then pour the gelatin mixture back into the remaining cream.

Pour about 1/3 of the cream mixture over the Nutella. Whisk well to form a smooth paste. Add the remaining cream mixture and whisk well to combine. 

Whisk in the milk.

Strain the mixture through a fine sieve into a big measurement cup, then divide it among eight ramekins, glasses or cups. Refrigerate until set, about 3 hours.

Garnish with almond slices or chocolate chips.