A classic panna cotta with strong espresso is finished here with coarsely chopped chocolate truffles. The creamy, slightly bitter base and the sweet, nutty crumb of the truffles complement each other without one component overpowering the other.
The panna cotta sets in the refrigerator overnight and is only sprinkled with the chopped truffles shortly before serving so that the hazelnut pieces retain their crunch.
Dessert for six.
As intended. The panna cotta is served in small glasses from which you eat directly with a spoon.
For a larger group two packs of Tartufi dolci neri are enough for twelve portions if the other quantities are also doubled.
Pairs well with a small glass of Banyuls or a young Tawny Port.
Ingredients
- 1 pack (200 g) Tartufi dolci neri from Viani (14 pieces)
- 500 ml cream
- 100 ml strong espresso, cooled
- 70 g sugar
- 4 sheets of gelatin
- 1 tsp vanilla extract
- a little cocoa powder for dusting
Method
- Soak the gelatin in cold water.
- Heat the cream and sugar in a saucepan until the sugar dissolves, do not let it boil.
- Remove the saucepan from the heat, dissolve the squeezed-out gelatin in it, and stir in the espresso and vanilla extract.
- Divide the mixture into six small glasses and chill for at least four hours, preferably overnight.
- Before serving, coarsely chop all 14 chocolate truffles.
- Sprinkle the chopped truffles evenly over the panna cotta and dust with a little cocoa powder.
