Panna cotta with truffle


For the panna cotta

  • 1/2 l of fresh cream
  • 100 g of sugar
  • 100 ml of milk
  • 10g of gelatin leaves
  • 1 spoon of Valnerina Tartufi truffle tea

For the garnish

  • 200ml of fresh cream
  • 1 spoon of sugar
  • sliced and minced fresh truffle
  • extra dark chocolate


Soak the gelatin leaves in cold water. Warm up the cream to a temperature of about 65 °, infuse the truffle tea and cover the saucepan with plastic wrap and let it rest for about 20 minutes.

Strain the cream, add milk, sugar and put on the stove. Once the sugar has melted, add the gelatin previously soaked and melt it. It is preferable to heat the mixture just enough to melt the gelatin, without boiling it. Pour the mixture into six molds and refrigerate for at least 10 hours.

Garnish: whip the cream with the sugar and then gently incorporate part of the sliced truffle and flakes of chocolate.

Remove the molds from the refrigerator at least 10 minutes before serving, after turning them over on the plate. Decorate the Panna cotta with whipped cream toppings, chocolate slices and fresh truffle slices.