Panna Cotta with Chocolate & Tonka Truffle

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Chocolate & Tonka Truffle ice cream with panna cotta.

Mövenpick Chocolate & Tonka Truffle

For 2

Panna cotta:
1 sheet gelatine
14 g ground almonds
14 g ground walnuts
1/2 pinch of salt
25 g sugar
30 cl cream
2 scoops of Mövenpick Chocolate & Tonka Truffle
Leaves of mint
Raspberries and raspberry coulis

Panna cotta:
Soak the gelatin in cold water. Toast the nuts, salt and sugar in a pan on medium heat, stirring continually, until slightly caramelized. Remove from the heat and incorporate the cream. Drain the gelatin well, add it and spread through the mixture. Leave to stand for 20 to 25 minutes. Pass the cream through a sieve, then pour into 2 small molds rinsed in cold water. Cover and leave to stand overnight in the refrigerator.

Plating:
Garnish with mint, raspberries and raspberry coulis. Serve the panna cotta with a scoop of Mövenpick Chocolate & Tonka Truffle ice cream