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Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Chocolate Hazelnut Panna Cotta

Ingredients-

  • 8gm Gelatin
  • 280ml Milk
  • 300gm Cream
  • 40gm Sugar
  • 2-3 Tbsp Jindal Cocoa Hazelnut Spread

Easy Steps-

  • Add The Gelatin In 15ml Warm Water and Let It Bloom
  • Put The Gas On Low Flame Add Milk, Cream And Sugar, Let It Boil
  • Later Remove The Mixture In A Bowl And Add The Bloomed Gelatin And Whisk
  • Add The Jindal Cocoa Hazelnut Spread And Mix
  • Put the Mixture in Smaller Molds and Refrigerate For 5-6 Hrs.
  • Enjoy Chilled!

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