The Gilt

Chocolate Panna Cotta with Blood Orange
and Toasted Hazelnuts

Pastry Chef David Carmichael has created a decadent dessert with
a perfect combination of flavors for any dinner party this winter. Try this recipe at home, or make your reservation at GILT today!

Chocolate Panna Cotta Ingredients:

Portions: 4 servings

• 3 cups Heavy Cream
• 6 tablespoons Sugar
• 1 ½ cups Unsweetened Chocolate
• 1 tablespoon Gran Marnier
• 4 Blood Oranges
• 1 cup Whole Blanched Hazelnuts

Preparing the Chocolate Panna Cotta:

1. Combine the cream and sugar in a sauce pan, and bring pan to a strong simmer. Add the finely chopped chocolate and Gran Marnier and stir until completely dissolved. Pour into a 4-ounce stainless steel timbale mold and let the mold set. Remove from mold when ready, into a serving dish. Segment the blood orange and place segments around the panna cotta. Toast the hazelnuts at 315˚F for 20 minutes, let cool, and then chop fine. Sprinkle the nuts on top of the blood orange segments and serve.