- Free shipping for orders over 60€ -
Pannacotta with black truffle
- 1/4 of vanilla bean
- 60 g of white chocolate
- 15 g of semolina sugar
- 2 gelatin sheet
- 25 g of black truffle
- 150 g of milk
- 150 g of cream
Soak the gelatine in cold water.
Chop the truffle, split the vanilla bean to remove the inside.
In a saucepan, bring the milk with the chopped truffle and vanilla to a boil.
Add the drained gelatine, then the white chocolate and sugar.
Mix well until the chocolate is melted and then let cool.
When the mixture is cold, add the liquid cream, mix and immediately pour into ramekins. Leave to set in the refrigerator.
Before serving, grate the rest of the truffle over the panacotta.