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Black Truffle and Tonka Bean Panna Cotta

A luxurious dessert featuring rich panna cotta infused with black truffle and tonka bean, topped with crunchy feuilletine and a drizzle of truffle honey.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • 300 ml double cream Use high-quality double cream for a rich flavor.
  • 200 ml full cream milk You can substitute with heavy cream if needed.
  • 50 g caster sugar
  • 50 g truffle honey Adjust sweetness according to taste.
  • 1 tonka bean (finely grated) Finely grate for maximum flavor.
  • 20 g black truffle (finely grated) Reserve some for garnish.
  • 1 ½ sheets gelatine (gold strength, softened in cold water) Soften in cold water before use.
For the Feuilletine
  • 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
For Serving
  • Extra black truffle honey For drizzling.
  • Extra black truffle (shaved) For garnish.

Method
 

Preparation of Panna Cotta
  1. Preheat the oven to 200 degrees Celsius.
  2. In a saucepan, combine double cream, full cream milk, caster sugar, truffle honey, grated tonka bean, and black truffle. Heat gently until sugar dissolves.
  3. Remove from heat. Add softened gelatine and stir until fully dissolved. Allow mixture to cool slightly.
  4. Pour mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.
Preparation of Feuilletine
  1. Mix melted butter, granulated sugar, egg whites, all-purpose flour, and vanilla paste until smooth.
  2. Spread mixture onto a baking sheet and bake for about 10-12 minutes, or until golden brown. Once cool, break into small pieces.
Serving
  1. To serve, carefully unmold the panna cotta onto a plate or leave it in the serving glass.
  2. Sprinkle the feuilletine on top for a crunchy texture.
  3. Drizzle with extra black truffle honey and finish with shaved black truffle.

Notes

Ensure the gelatine is completely dissolved to avoid lumps in the panna cotta. Store leftover panna cotta in the refrigerator for 2-3 days.