INGREDIENTS

INSTRUCTIONS

1
In a cup sprinkle gelatin over milk and let soften. In a large
saucepan whisk together confectioners' sugar, vanilla beans, salt,  and
2 cups heavy cream and bring just to a boil over moderately low  heat,
stirring occasionally. Remove pan from heat and scrape seeds  from
vanilla beans into liquid (discard pods). Add gelatin mixture,
stirring until dissolved. Pour mixture into a large metal bowl and
chill, stirring occasionally, until cooled to room temperature, about
1 hour.  Make praline cream while mixture is cooling.  In a small
saucepan cook granulated sugar, corn syrup, and water over  moderate
heat until a light caramel. Stir in hazelnuts and baking soda  (mixture
will foam up) and immediately spoon onto a sheet of foil.  Cool praline
and break into chunks. Praline may be made 1 week ahead  and frozen,
wrapped in foil.  For caramel sauce:  In a dry heavy saucepan, cook
granulated sugar over moderate heat,  without stirring, until it begins
to melt. Continue cooking sugar,  stirring with a fork until melted,
and then swirling pan, until a  deep golden caramel and remove pan from
heat. Add water (mixture will  bubble up) and simmer, stirring, until
caramel is dissolved. Cool  sauce and chill until cold. Sauce may be
made 1 week ahead and  chilled, covered. Before serving, thin sauce
with water if necessary.  In a small bowl, whisk sour cream until
smooth. In a chilled bowl with  chilled beaters of an electric mixer,
beat remaining cup heavy cream  until it just holds stiff peaks. Gently
fold sour cream into whipped  cream. Gently fold sour cream mixture
into cooled gelatin mixture  until smooth and pour into a 6 1/2-cup
mold or bowl. Chill panna  cotta, covered, at least 4 hours (until
firm) and up to 2 days.  To unmold panna cotta, loosen edge and dip
mold or bowl into a  slightly larger bowl filled halfway with hot
water. Invert mold or  bowl onto a platter with a raised edge. Stir
praline into caramel  sauce and pour over panna cotta.  Cut panna cotta
into wedges and spoon sauce over each serving.  To toast and skin
hazelnuts:  Preheat oven to 350F.  In a baking pan, toast hazelnuts in
one layer in oven 10 to 15  minutes, or until colored lightly and skins
blister. Wrap nuts in a  kitchen towel and let steam 1 minute. Rub nuts
in towel to remove as  much of skins as possible and cool.  Serves 12.
Gourmet April 1995  Converted by MC_Buster.  Per serving: 4485 Calories
(kcal); 360g Total Fat; (70% calories from  fat); 32g Protein; 308g
Carbohydrate; 1140mg Cholesterol; 2211mg  Sodium Food Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Vegetable;  0 Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3467
Calories From Fat: 1921
Total Fat: 219.4g
Cholesterol: 675.4mg
Sodium: 2650.9mg
Potassium: 1049.5mg
Carbohydrates: 371.4g
Fiber: 2.8g
Sugar: 345.3g
Protein: 27.4g