Truffle panna cotta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 250ml/9fl oz stock syrup used to cook the truffle (see above)
- 50ml/2fl oz double espresso
- 5g/¼oz fresh winter truffle shavings
- 1½ gelatine leaves, soaked in warm water until dissolved
- 350ml/12oz double cream
- 50ml/2fl oz dark rum
- ½ fresh vanilla pod, split
- 2 oranges, juice only
- 20g/¾oz fresh winter truffle, grated
- 150ml/5oz full-fat milk
- 1 orange, zest only, plus five orange slices, to serve
- 80g/3oz caster sugar
- 250ml/9fl oz stock syrup (made by boiling 125g/4½oz sugar and 250ml/7fl oz water until the mixture resembles syrup)
Possible health benefits
General information, not medical advice.
-
Orange
High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- For the panna cotta, bring the double cream, milk, caster sugar, vanilla pod and 20g/1oz of the truffle to the boil in a pan. Remove from the heat and set aside to cool slightly.
- Whisk the dissolved gelatine into the cream mixture until smooth and thickened.
- Pour the mixture into five panna cotta moulds or ramekins. Chill in the fridge for 2-3 hours, or until set.
- Meanwhile, for the candied truffle, heat the truffle shavings in the stock syrup until tender, about 4-5 minutes.
- Remove the truffle from the syrup and set aside to dry on a sheet of greaseproof paper.
- For the orange truffle syrup, return the stock syrup used to cook the truffle to the boil. Stir in the orange juice and zest, the dark rum and the espresso until well combined.
- Reduce the heat until the mixture is simmering and continue to simmer for 5-10 minutes, or until the volume of syrup has reduced and thickened slightly.
- To serve, place an orange slice into the centre of each of five serving plates. Run the panna cotta moulds under hot water to loosen the panna cotta. Turn one panna cotta out onto each orange slice. Drizzle over the orange truffle syrup and sprinkle with the candied truffle.
Plating
Cookware for this recipe
-
Saucepan
-
Baking dish
-
Whisk
-
Chef's knife
-
Cutting board
-
Grater
-
Wooden spoon