Truffle and white chocolate with truffle ice cream
Item 1 of 1
- 6
- 6 hours
Truffles are usually seen in savoury dishes, but their heady, earthy aroma and intense flavour work perfectly with sweet white chocolate in this unusual dessert recipe from Tom Aikens. You will need six 1.5cm deep x 3-4cm wide moulds for this dish, alongside a lot of other equipment, so make sure you have everything you need before starting.
First published in 2015
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Ingredients
Metric
Imperial
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
- 180g of white chocolate
- 5g of glucose
- 100ml of milk
- 1 1/2 gelatine leaves, soaked
- 200ml of double cream
- 1 tsp black pepper, crushed
- truffle oil, to taste
- 1/2 tbsp of green peppercorns, chopped
Truffle ice cream
- 120g of caster sugar
- 3 egg yolks
- 1 vanilla pod
- 500ml of milk
- 100ml of double cream
- 2 tbsp of black peppercorns, crushed
- 1 tbsp of green peppercorns, chopped
- 30ml of truffle oil
- 5g of gelato stabiliser, Montebianco Milk Base Futura 50
- 8g of black truffle, chopped
White chocolate brûlée
- 7 egg yolks
- 60g of caster sugar
- 1 1/2 tsp black pepper, crushed
- 1 vanilla pod
- 110g of white chocolate
- 60ml of milk
- 400ml of double cream
- 30ml of truffle oil
- 1 tsp vanilla essence
- salt
- white chocolate, Microplaned into shavings
White chocolate sheets
- 200g of white chocolate
- 1/2 tbsp of green peppercorns, chopped
- 1/2 tbsp of black peppercorns, chopped
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
SAVE RECIPE
Equipment
- Fine sieve
- Bain-marie
- Ice cream maker
- Stick blender
- Espuma gun
- Thermometer
- Silicone paper
- Piping bag with plain nozzle
- NO2 cartridges
- 1.5cm deep tray
Method
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
- 1/2 tbsp of black pepper, crushed
- 8g of black truffle, chopped
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
- 200ml of double cream
- 1 tsp black pepper, crushed
- truffle oil, to taste
- 1/2 tbsp of green peppercorns, chopped
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
- 120g of caster sugar
- 3 egg yolks
- 1 vanilla pod
- 500ml of milk
- 100ml of double cream
- 1 tbsp of black peppercorns, crushed
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
- 1 tbsp of green peppercorns, chopped
- 1 tbsp of black peppercorns, crushed
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
- 7 eggs
- 60g of caster sugar
- 1 1/2 tsp black pepper, crushed
- 1 vanilla pod
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
- 110g of white chocolate
- 60ml of milk
- 400ml of double cream
- 1 tsp vanilla essence
- salt
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
- white chocolate, Microplaned into 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
- 200g of white chocolate
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
- 1/2 tbsp of green peppercorns, chopped
- 1/2 tbsp of black peppercorns, chopped
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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