Black truffle and tonka bean panna cotta
This is such a yummy dessert that is quite simple to make, my black truffle and tonka bean Panna Cotta. The Feuilletine is fun to make and you can use this in a number of different dishes. It might seem strange to use truffle in a desert but it provides a very interesting umami flavour to a dessert which I really love. Dairy and truffles go really well together which is why I love them in desserts. The lactic acid in dairy helps unlock the truffle flavour and this helps to carry the flavour of the truffle and enhance it’s earthiness.
Paillete feuilletine (Prounouced “foo-ye-teen” which is based on the French word “feuille,” which means “leaves” and “Paillete” which means “broken in pieces”.) is something that Pastry chefs use, and reminds me of old fashion icecream cones. You can fold it through ganache or mousses to give it a crunchy texture, Or fold through dark chocolate and coat a pie crust in it before filling for extra texture and flavour.
- 300 ml double cream
- 200 ml full cream milk
- 50 g caster sugar
- 50 g truffle honey
- 1 to nka bean finely grated
- 20 g black truffle finely grated, reserving some to grate over the top to serve
- 1 ½ sheets gelatine gold strength, softened in cold water.
- 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
- Extra black truffle honey
- Extra black truffle shaved
- Preheat oven to 200 degrees Celsius.
- For the Panna Cotta, in a medium saucepan add the cream, milk, sugar, honey and tonka bean and bring to a slow boil. As soon as the mixture boils, remove immediately from the heat.
- Squeeze out your gelatine sheets which you have softened in cold water and whisk into the mixture.
- Once the mixture has cooled to 80 degrees celsius add your grated truffle.
- Pour your mixture into 4 panna cotta moulds or ramekins and chill in the fridge for at least 4 hours or until set.
- For the Feuilletine, in a medium mixing bowl, whisk together the sugar and melted butter until sugar is melted.
- Once the butter is cool, add the egg whites and whisk until well combined.
- Add the flour and vanilla paste and whisk again to combine.
- Line a few flat cookie trays with grease-proof paper or using a silicone mat, carefully brush the paper or mat with the mixture. You can also use an offset spatula to smear the mixture onto the tray, but you want it as thin as possible.
- Bake for 5-10 minutes in preheated oven until golden and evenly coloured. You may need more time in the oven to ensure you get an even colour.
- Let cool completely and then crush into medium pieces.
- To serve, remove the Panna cotta’s from the fridge and dip the moulds into boiling water to help them come out of the moulds easier.
- Turn out onto your serving plate, drizzle with truffle honey, grate some extra black truffle over the Panna Cotta and sprinkle your Feuilletine around the sides.
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