Ingredients – Pannacotta
- 680g Cream
- 90g Sugar
- 30g Grated Truffle
- 3 Leaves Gelatine
Ingredients – Shiraz reduction
- 30ml Shiraz
- 150g Sugar
- 10g Truffle – grated
- 1 Vanilla Bean, split into two lengthways
Salsa of Pear and Apple
Make a Salsa by dicing the pear and apple together and pouring the hot Shiraz reduction over the mix.
- Heat the cream, sugar and truffle over a low heat to Infuse. Soak the gelatine for 2 minutes, squeeze and add to the cream mixture. Stir until dissolved. Strain through a fine sieve. Pour mixture into the small dariole moulds.
- To make the shiraz reduction, mix Ingredients and heat in a saucepan until reduced and thickened.
- To serve, immerse the moulds in hot water for a couple of seconds and turn pannacotta onto serving plates. Drizzle over some of the shiraz reduction and place the salsa around the pannacotta.