Tonka bean and espresso panna cotta
Ingredients
Utensils
bowl (small), pot (small), 4 glass jars, cooking spoon, saucepan (small), fine grater, baking dish
Nutrition per serving
Step 1/3
- 1½ gelatin sheets
- 37½ ml espresso
- 15 g sugar
- bowl (small)
- pot (small)
- 4 glass jars
- cooking spoon
Add gelatine sheets to a bowl of cold water to soak. Make espresso, add to a small saucepan, along with the sugar and heat gently until dissolved. Remove the gelatine sheets from the water and squeeze out into the espresso. Stir until dissolved. Reserve one quarter of the mixture and divide the remaining mixture evenly between ramekins. Leave to cool in the fridge for approx. 15 min.
Step 2/3
- 125 ml cream
- 75 ml milk
- 20 g sugar
- ½ tonka bean
- saucepan (small)
- fine grater
In a small saucepan, heat the cream, milk, and remaining sugar over medium-high heat. Don’t let it boil. Finely grate in all of the tonka bean. Add reserved espresso-mixture. Squeeze the remaining gelatine sheets and let dissolve in the warmed cream mixture. Let cool slightly. Once the espresso jelly is firm enough, carefully pour the tonka cream into the glasses on top of the jelly and leave to set in the fridge for approx. 2 hours.
Step 3/3
- baking dish
Before serving, help loosen the panna cotta from the moulds by filling a baking dish with hot water and sitting the ramekins inside for approx 30 sec. Carefully invert panna cotta out onto small plates, shaking the ramekins slightly to help release them. Enjoy!
Enjoy your meal!