Gianduja Cream

By cuznvin

This recipe for gianduja cream is courtesy of Michael Laiskonis.

Ingredients

• • 2 tablespoons sugar
• • 1 cup heavy cream
• • 1 star anise
• • Freshly grated zest of half an orange
• • 1 sheet gelatin
• • 1 large egg yolk
• • 4 ounces Amedei "Toscana Nut Brown" gianduja, chopped
• • Whipped cream, for serving
• • Hazelnuts, shelled, roasted, and lightly crushed, for serving
• • Honey, for serving

Preparation

Step 1

1. In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
2. Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
3. Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
4. Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
5. To serve, garnish cream with whipped cream, hazelnuts, and honey.