Tonka Bean Panna Cotta

Name: Tonka Bean Panna Cotta
Yield: 4
Ingredients: 5 Blätter gelatine; 200 ml whipping cream; 300 ml whole milk; 1/2 tonka bean or seeds scraped from 1 vanilla pod; 1 sprig of thyme; 30 g caster sugar; 1 jar of raspberry jam

Tonka Bean Panna Cotta

Dessert

This fine vanilla cream with a raspberry topping is the crowning glory for any dinner.

Ingredients (4 servings)
5	leaves	gelatine
200	ml	whipping cream
300	ml	whole milk
1/2		tonka bean or seeds scraped from 1 vanilla pod
1		sprig of thyme
30	g	caster sugar
1		jar of raspberry jam

Put the gelatine in a bowl of cold water and soak. Gently heat the whipped cream and milk in a saucepan and slowly stir in the sugar (approx. 3 minutes)
Grate in the tonka bean like a nutmeg or if using a vanilla bean, scrape out the seeds and add to the milk and cream mixture, along with a sprig of thyme.
Then bring to the boil, remove the thyme sprig. Remove the gelatine from the cold water, squeeze out any excess moisture and stir in the hot creamy mix.
Carefully pour into five empty ramekins and chill in the refrigerator for approx. 2 hours.
As soon as the panna cotta is firm enough, top each with 1 tsp rasperry jam and serve.

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