Truffle flavoured “Panna Cotta”
Ingredients for 4 servings
- 250 ml of cream
- 250 ml of milk
- 100 g of sugar
- 3 sheets of isinglass
- 1 sachet of vanillin
- 1 jar (120 g) of “Miele al tartufo Inaudi” (Truffle flavoured honey)
Soak the isinglass sheets in cold water for approximately 10 minutes to soften them.
Heat up the milk over a medium heat without reaching its boiling point. Remove the pot from the heat and stir in the isinglass sheets, properly drained and squeezed. Mix until the isinglass has completely melted.
Pour the cream into a pot, add sugar and vanillin and mix until the cream reaches its boiling point. Then remove it from the heat and add the mixture of milk and isinglass. Mix and amalgamate all the ingredients.
Wet four ramekins with ice-cold water and then drain them duly. Pour the cream into the ramekins and let chill at room temperature. Place the ramekins in the fridge for a few hours in order for the “Panna Cotta” to harden.
In order to demould the “Panna Cotta” more easily, plunge every ramekin into boiling water for a few seconds, shake it lightly and flip it on the serving dish. (It is possible to increase the quantity of cream in preference to that of milk, in order to obtain a thicker texture).
Dress with Truffle flavoured honey.