Panna cotta is an eggless, Italian custard. The name means "cooked cream."

Ingredients

• 1/2 cup hazelnuts, coarsely chopped
• 3 1/4 cups heavy cream
• 2 3/4 teaspoons unflavored gelatin
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1/8 tsp salt

Directions

1. In a small saucepan sprinkle gelatin over the milk and let it stand for 1 minute to soften.
2. Heat the gelatin-milk mixture over low heat until the gelatin is dissolved. Remove the pan from the heat.
3. In a large saucepan heat the cream and sugar over medium-high heat until it just begins to boil, stir frequently.
4. Remove the pan from the heat.
5. Add the chopped hazelnuts and stir.
6. Stir in the gelatin-milk mixture and the vanilla.
7. Divide cooked cream mixture among 1/2-cup ramekins.
8. Cover the ramekins with a towel and cool to room temperature.
9. Cover the ramekins with plastic wrap.
10. Place in the refrigerator and chill for at least 4 hours.
11. Before serving dip the ramekins, 1 at a time, into a bowl of hot water for a few seconds.
12. Run a thin knife around edge of each ramekin>
13. Place a small plate over the ramekin and flip. The panna cotta should slide out onto the plate.
14. Cover with your choice of topping and serve.

Toppings: Panna cotta goes well with many different types of toppings. It is more versitile than many flans. You can top with chocolate sauce, caramel, or a sprinkling of cinnamon and powdered sugar. A traditional topping is fresh berries and a sauce made from the berries.
To make a simple fruit sauce combine 2/3 cup seedless raspberry preserves and 1 Tbs lemon juice in a small saucepan. Cook over medium-low heat and stir until melted. Allow to cool slightly and spoon over the panna cotta.