Mushroom panna cotta with beetroot bavarois and truffle ice cream – Food & Home Magazine
To drink: Creation Pinot Noir: deep ruby in colour with red berry and vanilla aromas, a whiff of wood spice and soft, supple tannins.
Ingredients
- 200g mushrooms, sliced
- 150g gelatin leaves, soaked in cold water until soft
- 300ml heavy cream
- 200ml double cream
- 1 vanilla bean, split and seeds scraped
- 100g caster sugar
- 200g beetroot, cooked and puréed
- 300ml double cream
- 100g truffle paste
- 100ml heavy cream
- 2 egg whites
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