Ingredients

• 296ml double cream
• 89ml whole milk
• 100g white chocolate, grated
• 2 sheets of gelatine, soaked in water
• 14g fresh winter white truffle, finely grated
• 29g blackberry pure
• 2tbs soft brown sugar

Method

1. Pour the milk and the cream into a large pan and bring to the boil.
2. Immediately reduce to a simmer and continue simmering for three minutes before removing from the heat.
3. Add the soft brown sugar, the gelatine and the grated chocolate and mix thoroughly.
4. Once all the ingredients have been well combined, poor into the moulds and refrigerate for at least four hours. Preferably overnight.
5. Serve with a biscuit of your choice and the blackberry purée.
6. Top with fresh white truffle slices for the finishing touch.