Truffled Panna Cotta


  1. Bring the double cream, milk, caster sugar, vanilla pod to the boil in a pan.
  2. Remove from the heat and add the grated truffle and set aside to cool.
  3. Whisk the dissolved gelatine into the cream mixture until smooth and thickened.
  4. Pour the mixture into 5 panna cotta moulds or ramekin and chill in the fridge until set (minimum 4 hours).
  5. To serve, run the panna cotta moulds under hot water to loosen and place on the plate with freshly grated or shaved truffle.


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