Gianduja Cream


This recipe for gianduja cream is courtesy of Michael Laiskonis.


  • 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


  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.

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