Decadent, delicious and surprisingly simple
People often respond in shock when we tell them we enjoy our black winter truffles in desserts. But it just works! Perhaps because I’m more of a savoury person, the earthy notes from the truffle makes this recipe less “sweet” somehow and therefore, the perfect, balanced dessert? We encourage you to give it a try for yourself!
BLACK TRUFFLE PANNA COTTA
Serves 4
INGREDIENTS:
2 cups heavy cream
1 cup full cream milk
1/2 teaspoon vanilla bean paste
3/4 cup icing sugar
6 grams gelatin
40 grams fresh black winter truffle, microplaned
Adelaide Hills Truffle Co Golden Leaves (or honey and truffle slices)
70% dark chocolate for garnish
Honeycomb
METHOD:
Combine the cream, milk and vanilla bean paste in a large pot.
Add the icing sugar and stir gently until dissolved.
Bring to a gentle boil and then remove pot from the heat.
Add the gelatine and stir until dissolved.
Allow the mixture to come down to 60-65°C before gently stirring the microplaned fresh black truffle through.
Pour into panna cotta moulds or small ramekins and refrigerate over night.
Turn our the panna cotta onto a small serving dish and drizzle with the Golden Leaves honey, and decorate with the Golden Leaves truffle and honeycomb. Microplane a garnish of dark chocolate over the top, serve and enjoy.
