No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Gianduja Cream

This recipe for gianduja cream is courtesy of Michael Laiskonis.

  • servings: 6

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

Directions

  1. Step 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. Step 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. Step 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. Step 4

    Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.

  5. Step 5

    To serve, garnish cream with whipped cream, hazelnuts, and honey.

Source
The Martha Stewart Show, February Winter 2008

Reviews (1)

  • 13 Feb, 2008

    The presentation was beautiful for these.