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Chocolate Hazelnut Panna Cotta


  • 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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