Dulce De Leche Panna Cotta With Hazelnut Brittle

• 11/16 teaspoon gelatine unflavored
• whipping cream 40 cl.
• 1 cup dulce de leche
• 5 1/3 tablespoons powdered sugar
• 2 1/4 tablespoons hazelnuts shelled
• 1 3/4 tablespoons pine nuts
• 1 tablespoon sesame seeds

1. Soften the gelatin in cold water.
2. In a saucepan, combine the cream and dulce de leche and heat gently until the cream simmers.
3. Remove from heat, add the softened gelatine and stir.
4. Rinse 4 bowls or dessert glasses with cold water, then drain without wiping.
5. Pour the cream and refrigerate for at least 5 hours.
6. Heat a pan and quickly toast the hazelnuts and the pinenuts, coarsely chopped with a knife, then add the sesame seeds, and toast for 30 seconds. Mix and set aside.
7. In a saucepan melt the sugar over low heat to obtain a light caramel.
8. Stir in the dried fruits.
9. Pour the mixture in a thin layer on a parchment paper.
10. Place a second sheet of parchment paper on top and roll with the rolling pin.
11. Let it harden.
12. Break the nougat into pieces and sprinkle on top of the panna cotta.
13. Drizzle with dulce de leche.

gelatine unflavored, whipping cream, leche, powdered sugar, hazelnuts, pine nuts, sesame seeds

Taken from www.yummly.com/recipe/Dulce-de-Leche-Panna-Cotta-with-Hazelnut-Brittle-782477 (may not work)