Truffle pairs beautifully with the woody aroma of rosemary. A burnt mandarin sauce adds lovely contrast to the pannacotta, without overpowering the truffle.
500 ml thickened cream
250 ml full fat milk
5 g rosemary (about 1 large sprig)
½ cup (100g) caster sugar
30 g Black Australian Truffle, grated with a Microplane fine grater
1 ¼ sheets titanium leaf gelatin
6 half cup (125 ml) dariole moulds
Vegetable oil, to grease
¼ cup sugar
2 mandarins, juiced
1 tsp water, if necessary
Lightly oil the dariole moulds and set aside.
Combine cream, milk and rosemary sprig in a medium sized saucepan. Slowly bring to simmer over a medium heat. Soak gelatin leaves in cold water for 5 minutes. Once simmering, take the saucepan off the heat, put the lid on and let the cream sit for 10 minutes so the rosemary can infuse. Remove rosemary.
Squeeze out the excess water from the gelatin then add the soft leaves to the cream mixture. Stir the finely grated truffle and sugar into the cream and warm on a low heat for 3-4 minutes or until the sugar and gelatin has dissolved.
Place the empty moulds on a tray, then pour the hot mixture evenly into each mould, filling almost to the top. Place the tray in the fridge and leave to set for at least 4 hours, or overnight if you wish.
To turn out, carefully run a knife around the edge of each mould. Fill a container half way with hot water and submerge each mould briefly and then pat dry (repeat this step if pannacotta does not slide out). Turn pannacotta onto a plate.
Serve immediately with a drizzle of mandarin sauce and crumbled shortbread.
Heat small fry pan over medium-high heat and add sugar. Watch the sugar carefully as it dissolves and browns. When the sugar is a dark brown but not burnt, carefully add the mandarin juice to the pan. The sugar will ball as the cold juice is poured in but will dissolve again when the juice heat up.
When the juice and sugar has combined and thickened slightly, turn off heat. If the sauce is too thick to drizzle, add a teaspoon of water to loosen.