White Chocolate, White Winter Truffle Panna Cotta

Silky white chocolate panna cotta infused with the delicate aroma of white winter truffle—an elegant, luxurious dessert that balances creamy sweetness with the earthy allure of truffle.

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how to make

Serves: 4

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

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.

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