Français
Italiano
Deutsch
Honey Acacia Panna Cotta & Summer Truffle
4
Convives
180
Préparation (min.)
5
Cuisson (min.)
Budget de la recette estimé : Entre 20 et 25€ / Pers.
Ingrédients
- 40 cl of heavy cream (30 to 35%)
- 2 sheets of gelatin
- 2 tablespoons of summer truffle honey by Plantin
- 1 vanilla bean (or 1 teaspoon of vanilla extract)
- 1 tablespoon of sugar (optional, depending on desired sweetness)
A Honey and Summer Truffle Panna Cotta
This honey panna cotta with summer truffle reinterprets the famous Italian dessert with a refined and original touch. The floral sweetness of Plantin's summer truffle honey blends with the creaminess of the cream to create a melting texture that is delicately flavored.
At the time of plating, a few shavings of fresh summer truffle enhance the dessert and add a subtle woody note. The balance between the sweetness of the honey and the aromatic finesse of the truffle gives rise to an elegant dessert that is both surprising and indulgent.
An ideal recipe to end a gourmet meal on a sweet and refined note.
At the time of plating, a few shavings of fresh summer truffle enhance the dessert and add a subtle woody note. The balance between the sweetness of the honey and the aromatic finesse of the truffle gives rise to an elegant dessert that is both surprising and indulgent.
An ideal recipe to end a gourmet meal on a sweet and refined note.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the panna cotta base
Soak the gelatin sheets in a bowl of cold water for about 5 minutes. In a saucepan, pour in the liquid cream, add the split vanilla pod and the summer truffle honey from Plantin. Heat gently without bringing to a boil.
Incorporate the gelatin
Remove the vanilla pod and then incorporate the well-drained gelatin sheets into the warm cream. Mix thoroughly until completely dissolved.
Molding
Pour the mixture into small glasses or ramekins. Allow to cool at room temperature, then place in the refrigerator for at least 3 hours, until the panna cotta is set.
Finishing and plating
At the time of serving, grate or slice thin shavings of fresh summer truffle directly onto the panna cotta. You can add a light drizzle of summer truffle honey to enhance the flavors. Serve well chilled.
Astuce(s) du Chef Plantin
- Gentle cooking in a water bath is essential to maintain a silky texture.
- Always add truffle honey off the heat to preserve its aromatic intensity.
- A dry white wine with slight floral notes (Viognier, Chignin) or a brut champagne will enhance the sweet-salty balance and the subtlety of the truffle.
