Panna cotta with truffle powder, white chocolate and rosemary
Ingredients to choose
For 4 people
-
Fresh cream
250 gr
-
Gelatin sheets
4 gr
-
Truffle powder
8 gr
-
White chocolate
200 gr
-
Rosemary
1 sprig
How to prepare it
20 min
- Soak the gelatin in cold water.
- Bring the cream to a boil in a saucepan, then add the truffle powder and the well-squeezed gelatin. Stir until completely dissolved.
- Pour the mixture into molds and let cool.
- Refrigerate for at least 4 hours.
- Melt the white chocolate in a bain-marie. Add the rosemary sprig for flavor, letting it infuse for a few minutes, then remove it.
- Unmold the panna cotta, drizzle with melted white chocolate and finish with a light dusting of truffle powder.
