Truffled Panna Cotta

Truffled Panna Cotta

Truffle Dessert
Truffle Panna Cotta
Total Time50 min
Prep20 min
Cook20 - 30 min
Yield :5 Dishes
Level :Easy

Ingredients

  • 350ml double cream
  • 150ml full fat milk
  • 80g caster sugar
  • ½ fresh vanilla pod, split
  • 20g fresh truffle, grated plus extra to shave or grate over
  • 1 ½ gelatine leaves, soaked in warm water until dissolved

Directions

  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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About Post Author
Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented - only joking! I've since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!

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