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Place cream, hazelnut paste, honey and vanilla pod and seeds in a saucepan over medium heat. Bring to a simmer, stirring to combine, then remove from heat and set aside for 30 minutes to infuse.
Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Return cream saucepan to medium heat and bring mixture to just below boiling point.
Remove pan from heat. Squeeze excess water from gelatine leaves and add to the cream mixture, stirring until melted and combined. Strain through a ne sieve, then divide among eight 1/2 cup (125ml) dishes. Cool to room temperature, then chill for 4 hours or until set.
For praline, line a baking tray with foil. Place sugar and vanilla seeds in a non-stick frypan over medium-high heat. Cook, swirling pan occasionally, for 8 minutes or until a golden caramel.
Add hazelnuts and a pinch of salt and swirl to combine, then pour over foil. Set praline aside for 30 minutes or until rm and set. Roughly crush praline, leaving some big pieces, and serve with panna cottas.