Panna cotta with truffles

1. Soak the gelatin leaves in cold water.

2. Boil the liquid cream in a saucepan.

3. Squeeze out the softened gelatin leaves and add them to the still-hot preparation.

4. Divide evenly into the glasses. Leave to cool then place in the refrigerator for 3 to 4 hours so that the panna cottas set, ideally making them the day before.

5. Add the hazelnut cream in a generous layer. Leave to cool again for a few hours.

6. Serve the panna cottas cold, straight from the refrigerator.

Signorini TARTUFI Tip

You can enhance the panna cotta with a few chocolate chips or shavings and hazelnut chips for presentation.

Use small glasses to serve this panna cotta. The best of the best would be to grate a few truffle shavings on top!