We are heading towards the truffle season and what could be better than to tickle your tastebuds with a tasty recipe. This will include The Chadha Of Tornavento, Michelin star restaurant of Treiso (Cuneo). To tell the aromas Langhe Maurilio Gaffar chose to celebrate the tartufo bianco d'Alba making it also a fine ice cream.
Panna cotta ice cream with white truffle petals is indeed one of the tasty treats that will impress Diners of the well-known restaurant during the autumn. Sublimated by a drizzle of caramel, This ice cream is ready to capture the taste of the sweet tooth and all those who decide to enjoy the flavours of a corner of Piedmont became a Unesco World Heritage site.
Chef de La Chadha will be featured in the 84^ Fiera Internazionale del Tartufo Bianco d'Alba with the event "dinner theater with Maurilio Gaffar" scheduled Thursday 9 October at the teatro sociale g.. Busca Alba.
for ice cream: 160 g milk
160 g cream
65 (g) sugar
1 stick of vanilla
.5 sheet of isinglass
Boil the milk and cream with the vanilla and sugar. Add the gelatine, previously softened. Pour into ice cream maker and create ice cream.
For the caramel:
100 gr. sugar
75 gr. water
bring to a boil half the water with the sugar and cook until the mixture until it begins to caramelize. Remove from heat and add the remaining water.
Serve the ice cream in a waffle crisp, pour the caramel wire, and finish the dish with white truffle petals