Black Truffle Panna Cotta

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, microplane

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.