"The first time I tasted the Panna Cotta with truffles and chocolate was at the Street Food Festival in Graz (Austria). The taste was fantastic and I just had to try to remake this dessert at home. It’s fairly simple and quick to make, if you don’t count the cooling time. This Panna Cotta is sweetened with white chocolate, sprinkled with roasted hazelnuts, drizzled with thick and soft caramel for extra sweetness and garnished with aromatic spring black truffles. Pure fantasy!"
Ingredients for Panna Cotta:
700 ml double cream
6 sheets gelatine
50 g white chocolate
vanilla bean
Ingredients for caramel:
100 g white sugar
50 ml double cream
a pinch of salt
also:
good handful hazelnuts
black truffles
700 ml double cream
6 sheets gelatine
50 g white chocolate
vanilla bean
Ingredients for caramel:
100 g white sugar
50 ml double cream
a pinch of salt
also:
good handful hazelnuts
black truffles
Method:
- Roast the hazelnuts in a pan. If you are making a larger amount, you can roast them in an oven. When roasted, rub them with a cloth or a paper towel for the peel to come off. Let them cool down and then roughly chop them.
- Caramel: In a larger pan melt the sugar on high heat. The sugar around the edges will begin to brown and cook first. Start moving the liquefied sugar toward the centre so it doesn’t burn.
- When all sugar is melted and light brown, add lukewarm double cream and stir gently.
- Once caramel and double cream combine, remove the pan and let it cool down to a room temperature.
- Panna Cotta: Soak the gelatine sheets in a cold water. Bring double cream to a boil and remove it from the stove. Add chopped chocolate and stir till it melts.
- Add the squeezed gelatine and stir it well so it melts and combines with the cream.
- Pour the panna cotta into glasses, let it cool down and solidify in the fridge for at least 5 hours.
- Serve it with roasted hazelnuts, caramel and finely sliced black truffles.
