My First Cooking Class, Part 2

Robert Motherwell, 1915-1991
At Five in the Afternoon, 1950
Oil on hardboard panel, 93.3 x 123.2 x 2.9 cm
Fine Arts Museum of San Francisco
American Abstract Expressionist Painter & Printmaker

Next, we made the white truffle infused panna cotta so the dessert could set while we prepared the mushrooms and the veal.

Serves 4 (Using 4oz. ramekins)
1 cups heavy cream
1/2 cup whole milk
¼ cup + 2 tablespoons granulated sugar
1 tablespoons white truffle-infused clover honey
1/2 cup crème fraiche
1 ½ gelatin sheets

First, make your white truffle-honey infusion. Into a very clean glass container, pour 1 teaspoon white truffle oil with 1/3 cup of high quality clover honey. Mix until the honey is opaque. To store, cover your container with a tight fitting lid and set in a dark cupboard for future use.

Place your gelatin sheets in a cold water bath to soften and set aside.
In a heavy-bottomed saucepan, heat the heavy cream, milk, sugar and infused honey on low heat just until it comes to a gentle boil. Immediately remove from the heat and transfer mixture to a clean bowl to cool slightly.

Squeeze any excess water from your gelatin sheets and then whisk into your warm cream mixture. Stir in your crème fraiche just until smooth (over-mixing will cause air bubbles to form). Evenly divide the mix amongst your 4 ramekins and refrigerate over night for the best results. Or, if you are in a pinch for time, place the remikins in the freezer for 20 minutes to set, then transfer to the fridge until ready to serve.

Serve with freshly sliced mission figs, if available or any fresh fruit in season, drizzled with a 20 year old balsamic.