Truffle Panna Cotta

Ingredients for 10-12 people :

• 1.2 L whole heavy cream
• 70 g sugar 
• 6 sheets of gelatin
• 120 g fresh truffles or 150 g truffles preserved in alcohol (or half and half)

Preparation :

• Finely grind the truffles.
• Soak the gelatin in cold water.
• Warm the cream with the sugar.
• Stir in the ground truffles.
• Add the squeezed gelatin and stir until dissolved.
• Gently pour into the verrines.
• Let set in the refrigerator for at least 4 hours.

Tip : 

Just before serving, add a few thi slices of truffle to each glass for an elegant finishing touch.

Make the day before to enjoy the next day.