Truffle Honey Panna Cotta

Truffle Honey Panna Cotta Serves 6

This dessert is the perfect balancee between sweet and savory. It shows the importance of utilizing a finishing salt to enhance the dish.

Ingredients:

For the panna cotta:

720mL heavy cream

100g white granulated sugar

4 gelatin leaves, soaked in cold water for 1 minute or until bloomed. squeeze out water.

60g truffle honey from Inaudi

5g fine sea salt

To Finish:

Pink Himalayan Truffle Salt from Inaudi

Truffle Infused Balsamic Vinegar from Inaudi

Fresh Strawberries, if in season.

Method:

Begin heating up the cream and sugar*, and bring to a simmer. Remove from stove.

Add gelatin to the warm cream, and stir to melt.

Add the honey and stir.

Ladle the cream mixture into your preferred mold or into a cup. Let set in the fridge for a minimum of 6 hours, preferably overnight.

To remove the panna cotta from the mold, dip the bottom of the mold into hot water to loosen it. carefully turn over onto a serving platter.

Garnish with truffle sea salt and truffle balsamic.

* When heating up cream (or milk) with sugar always put the cream (or milk) in the pan first and then sprinkle in the sugar. The sugar will fall to the bottom of the pan creating an even layer protecting the cream (or milk) from scalding.