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Truffle and white chocolate with truffle ice cream

PT6H

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Ingredients

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Panna cotta

  • 1 1/2 vanilla pods
  • 340ml of double cream
  • 110ml of milk
  • 45g of caster sugar
  • salt
  • 20ml of white truffle oil
  • 2 gelatine leaves, soaked
  • 1/2 tbsp of black pepper, crushed
  • 8g of black truffle, chopped

White chocolate mousse

Truffle ice cream

White chocolate brûlée

White chocolate sheets

Truffle milk

  • 500ml of milk
  • 2 tbsp of black peppercorns, crushed
  • 100g of caster sugar
  • 1 vanilla pod
  • 10ml of truffle oil
  • 7g of lecithin

Truffle canister

  • 1 vanilla pod
  • 200ml of cream
  • 200ml of milk
  • 1 tbsp of black pepper, finely crushed
  • 80g of caster sugar
  • 1 1/2 gelatine leaves, soaked
  • 20ml of white truffle oil
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Method

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1
To prepare the panna cotta, split and scrape the vanilla pods and simmer with the cream and milk for 15 minutes. Add the sugar, a pinch of salt and the truffle oil and leave to infuse for 1 day
  • 1 1/2 vanilla pods
  • 340ml of double cream
  • 110ml of milk
  • 45g of caster sugar
  • salt
  • 20ml of white truffle oil
2
Pass through a fine sieve and heat a little of the panna cotta mixture. Add 2 leaves of gelatine and melt. Whisk well, then combine with the rest of the panna cotta mixture
  • 2 gelatine leaves, soaked
3
Whisk well, then pass through a fine sieve and add the black pepper and truffle. Place in a bowl set over ice
4
Stir until almost set, then pour into moulds that are 1 1/2cm deep by 3-4cm wide. Leave to set for 24 hours
5
For the white chocolate mousse, melt the chocolate in a bain marie and add the glucose. Heat the milk, add the gelatine, then add this to the chocolate
  • 180g of white chocolate
  • 5g of glucose
  • 100ml of milk
  • 1 1/2 gelatine leaves, soaked
6
Fold in the cream and add the black pepper and the truffle oil to taste. Place the green peppercorns into the mixture and leave to set overnight
7
To prepare the truffle ice cream, mix the sugar with the egg yolks and split vanilla pod. Bring the milk, double cream and 1 tbsp of the pepper to 50°C
8
Add the hot milk to the sugar and egg mix and cook over a low heat until it reaches 85°C. Pass through a fine sieve, then add the chopped green peppercorns and remaining black pepper. Leave the mixture to cool
9
Once cooled, add the truffle oil and stabiliser, then churn in the ice cream maker. Once it is nearly churned, add the chopped truffle
  • 5g of gelato stabiliser, Montebianco Milk Base Futura 50
  • 30ml of truffle oil
  • 8g of black truffle, chopped
10
For the white chocolate brûlée, preheat the oven to 90°C/gas mark 1/2
11
Whisk the egg yolks and sugar together with the black pepper and seeds from the vanilla bean until pale and creamy in texture
12
Melt the white chocolate in a bain marie, then add the milk, cream, vanilla essence, and a pinch of salt. Warm through gently and pour over the egg yolks, whisking continuously until well combined
13
Whisk in the truffle oil and pass through a fine strainer into a 1 1/2cm deep tray. Cook for approximately 45 minutes until the brûlée is set and there is a slight wobble in the middle
  • 30ml of truffle oil
14
Set in the fridge for 6 hours, then cut into 1 1/2cm squares and roll in the white chocolate shavings
15
To prepare the white chocolate sheets, melt the chocolate to 40-45°C. Cool down to 25-26°C, then warm back up to 29-30°C
16
Once the chocolate is tempered, spread onto a silicone sheet as thin as you can and sprinkle over the chopped green peppercorns and crushed black pepper and leave to set. Once set, break into 4-6cm square pieces
17
For the truffle milk, simmer the milk with the crushed pepper. Add the caster sugar and split vanilla bean, then whisk well. Add the truffle oil and allow to cool
  • 500ml of milk
  • 2 tbsp of black peppercorns, crushed
  • 100g of caster sugar
  • 1 vanilla pod
  • 10ml of truffle oil
18
Add the lecithin, blitz, then pass through a fine sieve. Froth up using a hand blender
  • 7g of lecithin
19
To prepare the truffle canister, split and scrape the vanilla pod and bring to a simmer with the cream, milk, pepper and sugar. Once simmering, remove from the heat
  • 1 vanilla pod
  • 200ml of cream
  • 200ml of milk
  • 1 tbsp of black pepper, finely crushed
  • 80g of caster sugar
20
Leave to infuse for 1 hour, then add the gelatine and truffle oil and pass through a fine sieve
  • 1 1/2 gelatine leaves, soaked
  • 20ml of white truffle oil
21
Place into a clean bowl set over ice. Leave to set while stirring occasionally. Once almost set, place into the canister and charge with 2 gas cartridges
22
To serve, place a panna cotta in the middle of each plate. Pipe the white chocolate mousse to the right of each at right angles, in 3 lines approximately 3cm each in length
23
Lay the white chocolate sheets on the mousse, then place 2 brûlée white chocolate-covered cubes next to each panna cotta. Add a quenelle of ice cream in the middle of these
24
Place the foam from the canister next to the quenelle, and on top of the panna cotta. Arrange the truffle milk across the dish, and grate some black truffle and white chocolate over the top before serving
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