Food & Cooking Recipes Ingredients Nuts & Seeds Gianduja Cream 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 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 Directions 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. 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. 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. Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours. To serve, garnish cream with whipped cream, hazelnuts, and honey. Rate it Print