Milk chocolate hazelnut panna cotta - NYT Cooking: Set with gelatin instead of egg yolks, panna cottas are lighter - and easier to prepare - than most puddings. This one owes its richness of flavor to a healthy dose of Nutella and bittersweet chocolate.
Coffee Panna Cotta Softly sweetened coffee-infused cream makes for deeply flavored panna cottas (Italian custards) that are as silky and light as they are rich. A vanilla-flecked caramel sauce balances the slight bitterness of the coffee.
All you have to do is defrost the dough, and stretch it out a bit. You want to make sure it’s not too thick, or it might not cook properly. I spread the dough with apricot preserve, but you could also use peach, plum … or what you like.