Ingredients

Ingredients For the panna cotta

• 350ml/12oz double cream

• 150ml/5oz full-fat milk

• 80g/3oz caster sugar

• ½ fresh vanilla pod, split

• 20g/¾oz fresh winter truffle, grated

• 1½ gelatine leaves, soaked in warm water until dissolved

For the candied truffle

• 5g/¼oz fresh winter truffle shavings

• 250ml/9fl oz stock syrup (made by boiling 125g/4½oz sugar and 250ml/7fl oz water until the mixture resembles syrup)

For the orange truffle syrup

• 250ml/9fl oz stock syrup used to cook the truffle (see above)

• 2 oranges, juice only

• 1 orange, zest only, plus five orange slices, to serve

• 50ml/2fl oz dark rum

• 50ml/2fl oz double espresso

Description

Recipe Uses 350ml/12oz Double Cream, 150ml/5oz Full-fat Milk, 80g/3oz Caster Sugar, ½ Fresh Vanilla Pod, Split, 20g/¾oz Fresh Winter Truffle,...

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