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Tonka Bean Panna Cotta

Tonka Bean Panna Cotta
© Florence Stoiber
Home Food & Drinks Recipes Cooking Tonka Bean Panna Cotta

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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