1 In a medium, heavy-bottomed saucepan, heat the cream, sugar, Truffle Honey, and vanilla over low heat.
2 Soften the gelatin in a bowl of cold water for a few minutes. Drain carefully in your hands.
3 Over low heat, warm the cream just until it shivers on the surface. Remove from fire. Gently stir in the gelatin. Remove the vanilla bean. Stir in the Black Truffle.
4 Divide among 4 ramekins or decorative stem glasses. Refrigerate until firm.
My advice: Serve with crushed or pureed strawberries or Broomflower & Truffle Jelly
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