White Chocolate and White Winter Truffle Panna Cotta.
TruffleHunter
4
462
Italian
Dessert
Indulge in the elegance of this White Chocolate & White Winter Truffle Panna Cotta, a luxurious dessert that blends silky smooth texture with the unmistakable aroma of fresh winter truffle. Rich white chocolate melts into a creamy base, while delicate shavings of White Winter Truffle add an earthy, gourmet depth that transforms this classic Italian dessert into something truly extraordinary.
Lightly set and beautifully fragrant, this truffle panna cotta delivers a refined balance of sweetness and savoury complexity, making it perfect for dinner parties, festive celebrations or any occasion that calls for a restaurant‑quality dessert at home. Simple to prepare yet undeniably indulgent, it’s a stunning showcase of premium ingredients and modern truffle cooking.
Lightly set and beautifully fragrant, this truffle panna cotta delivers a refined balance of sweetness and savoury complexity, making it perfect for dinner parties, festive celebrations or any occasion that calls for a restaurant‑quality dessert at home. Simple to prepare yet undeniably indulgent, it’s a stunning showcase of premium ingredients and modern truffle cooking.
Ingredients
- 296ml double cream
- 89ml whole milk
- 100g white chocolate, grated
- 2 sheets of gelatine, soaked in water
- 14g fresh winter white truffle, finely grated
- 29g blackberry pure
- 2tbs soft brown sugar
Directions
- Pour the milk and the cream into a large pan and bring to the boil.
- Immediately reduce to a simmer and continue simmering for three minutes before removing from the heat.
- Add the soft brown sugar, the gelatine and the grated chocolate and mix thoroughly.
- Once all the ingredients have been well combined, poor into the moulds and refrigerate for at least four hours. Preferably overnight.
- Serve with a biscuit of your choice and the blackberry purée.
- Top with fresh white truffle slices for the finishing touch.
