The Barton House Inn

Coquille, Oregon

Specialty Recipe

Hazelnut Panna Cotta

Ingredients

Butter as needed

1 Envelope unflavored gelatin

6 Tablespoons milk

3 cups heavy cream

6 ounces bar Torrone (See Note), coarsely chopped

1/4 cup honey

1/2 cup Hazelnuts, chopped

Butter 6 to 8 individual souffle molds or custard cups; reserve. In a small bowl, sprinkle gelatin over milk; let stand 10 minutes. In medium saucepan, combine heavy cream, Torrone and Honey. Boil, stirring to dissolve ingredients. Remove from heat, stir in gelatin and milk. Stir until gelatin dissolves. Pour mixture into cups; chill until set, about 2 hours. To unmold, dip cups into warm water about 5 seconds; invert into individual plates, garnish with chopped hazelnuts.

Note: Torrone is an Italian nougat bar made with egg whites, toasted almonds and honey and flavored with essences, spices or liqueurs. It is available in specialty markets.

Hazelnuts are a Pacific Northwest specialty and we like to feature the foods of our region. In the summer the berries are especially good, we make a berry sauce and spoon it around each Panna Cotta.

Serves: 6 to 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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