Truffle Panna Cotta

A sophisticated dessert featuring creamy vanilla and truffle panna cotta topped with candied truffle and a zesty orange rum syrup.

Dessert Gourmet Orange Truffle Panna Cotta

Estimated Nutrition

Calories

509.1

kcal / serving

2545.5 kcal total

Carbs

57.3g

per serving

286.5 g total

Fat

27.8g

per serving

139.2 g total

Protein

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

1.5

leaf

Gelatine

Soaked in warm water until dissolved

CondimentsSauces

250

Stock Syrup

Made with 125g sugar and 250ml water

Dairy

350

Double Cream

150

Full-Fat Milk

Fruits

piece

Orange

Juice only

piece

Orange

Zest and five slices

Liquids

Dark Rum

Espresso

Double shot

NutsSeeds

0.5

piece

Vanilla Pod

Split

Vegetables

Winter Truffle

Grated

Winter Truffle

Shavings

Method

Boil the double cream, milk, caster sugar, vanilla pod, and 20g of truffle in a pan.

Whisk dissolved gelatine into the cooled cream mixture until smooth.

Pour mixture into five moulds and chill for 2-3 hours until set.

Heat truffle shavings in stock syrup for 4-5 minutes until tender.

Dry the candied truffle shavings on greaseproof paper.

Boil the remaining stock syrup with orange juice, zest, rum, and espresso.

Simmer for 5-10 minutes until the syrup has reduced and thickened.

Unmould panna cotta onto orange slices and finish with syrup and candied truffle.