Truffle pairs beautifully with the woody aroma of rosemary. A burnt mandarin sauce adds lovely contrast to the pannacotta, without overpowering the truffle. Serves 6 Ingredients 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 … Continue reading Truffle and Rosemary Pannacotta with Mandarin Sauce