Périgordian Black Truffle Panacotta
Ingredients for the Panacotta
¼ of vanilla pods
15 gr of white chocolate
15 gr of ground sugar
2,5 gr of Gelatin Sheets
25 gr of Périgordian Black Truffle
150 gr of Milk
150 gr of cream
Ingredients for the Caramel Jelly
30 gr of granulated Sugar
5 gr of water
40 gr of water
1 gr of Gelatin
Leave 2.5 gr of gelatin to soak in iced water.
In a container, mix the white chocolate cut into pieces, the
granulated sugar and the strained jelly.
Bring the milk to the boil, with the chopped truffle and the vanilla.
Gently pour on while stirring the white chocolate.
Mix well and leave to cool.
Once the mix is cool, add the liquid cream, stir and pour immediately in the bowls.
Leave to set in the fridge.
Make a caramel with 30 gr of granulated sugar and 5 gr of water.
Once it is melted, cool it down with 30 gr of water.
Bring to the boil. Add one gr of gelatin, rehydrated beforehand. Leave to cool then pour on the Panacotta.
Crème Brûlée au Cabécou du Périgord
100gr of fresh cream
100gr of Bouillon de Volaille Clair
6 Cabécous du Périgord (200gr)
salt, peper, Piment d'Espelette
Bring the cream and the chicken stock to the boil.
Add the cabécous and mix.
Add 1 egg and pass through cheesecloth.
Adjust the seasoning, salt, pepper
and Espelette spice (1 gr).
Spread the mix into 8 small bowls or 8 ramekins.
Bake in the oven in a Bain – Marie at 90° for about
Leave to cool for ¼ of an hour then caramelize like a “crème
brûlée until slightly brown.