Ingredients

Steps

• 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.