Why Make This Recipe
Black truffle and tonka bean panna cotta with vanilla feuilletine and honey is a dessert that stands out for its unique flavors and luxurious ingredients. The combination of rich panna cotta, the earthy notes of black truffle, and the aromatic sweetness of tonka bean creates a wonderful sensory experience. This dessert is perfect for special occasions or whenever you want to impress your friends and family.
How to Make Black Truffle and Tonka Bean Panna Cotta
Ingredients:
- 300 ml double cream
- 200 ml full cream milk
- 50 g caster sugar
- 50 g truffle honey
- 1 tonka bean (finely grated)
- 20 g black truffle (finely grated, reserving some to grate over the top to serve)
- 1 ½ sheets gelatine (gold strength, softened in cold water)
- 60 g unsalted butter (melted)
- 60 g granulated sugar
- 60 g egg whites (from 2 large eggs)
- 60 g all-purpose flour
- 1 tsp vanilla paste
- Extra black truffle honey
- Extra black truffle (shaved)
Directions:
- Preheat the oven to 200 degrees Celsius.
- For the panna cotta, in a saucepan, combine the double cream, full cream milk, caster sugar, truffle honey, grated tonka bean, and black truffle. Heat gently until sugar dissolves.
- Remove from heat. Add the softened gelatine and stir until fully dissolved. Allow the mixture to cool slightly.
- Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
- For the feuilletine, mix melted butter, granulated sugar, egg whites, all-purpose flour, and vanilla paste until smooth. Spread the mixture onto a baking sheet and bake for about 10-12 minutes, or until golden brown. Once cool, break into small pieces.
How to Serve Black Truffle and Tonka Bean Panna Cotta
To serve, carefully unmold the panna cotta onto a plate or leave it in the serving glass. Sprinkle the feuilletine on top for a crunchy texture. Drizzle with extra black truffle honey and finish with shaved black truffle for an elegant touch.
How to Store Black Truffle and Tonka Bean Panna Cotta
Store any leftover panna cotta in the refrigerator. It should be consumed within 2-3 days for the best taste and texture. Keep the feuilletine separate to maintain its crunch.
Tips to Make Black Truffle and Tonka Bean Panna Cotta
- Ensure the gelatine is completely dissolved to avoid lumps in the panna cotta.
- Adjust the sweetness by adding more or less truffle honey according to your taste.
- If you can’t find black truffle, you can skip it, but the flavor will be less intense.
Variation
You can experiment with different flavored honeys or replace the tonka bean with vanilla extract for a more traditional flavor. A sprinkle of sea salt can also enhance the overall taste.
FAQs
Q: Can I use a different type of cream for this recipe?
A: Yes, you can use heavy cream instead of double cream, but double cream gives a richer flavor.
Q: What can I substitute for truffle honey?
A: If you don’t have truffle honey, regular honey or agave syrup can be used, though the flavor will be different.
Q: How can I tell if the panna cotta is set?
A: The panna cotta should be firm to the touch and hold its shape when removed from the mold or glass.
Black Truffle and Tonka Bean Panna Cotta
Ingredients
Method
- Preheat the oven to 200 degrees Celsius.
- In a saucepan, combine double cream, full cream milk, caster sugar, truffle honey, grated tonka bean, and black truffle. Heat gently until sugar dissolves.
- Remove from heat. Add softened gelatine and stir until fully dissolved. Allow mixture to cool slightly.
- Pour mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
- Mix melted butter, granulated sugar, egg whites, all-purpose flour, and vanilla paste until smooth.
- Spread mixture onto a baking sheet and bake for about 10-12 minutes, or until golden brown. Once cool, break into small pieces.
- To serve, carefully unmold the panna cotta onto a plate or leave it in the serving glass.
- Sprinkle the feuilletine on top for a crunchy texture.
- Drizzle with extra black truffle honey and finish with shaved black truffle.