Tonka bean and espresso panna cotta

Tonka bean and espresso panna cotta

Based on 11 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Tonka beans are one of my favorite flavorings for sweet dishes. The delicious seed is native to South America and though from the outside it may look a little crumpled and dry—this little bean is hiding a whole lot of flavor. It’s the perfect vanilla substitute and, to me, smells and tastes like a mixture of woodruff and marzipan. It can be used in many ways, e.g. in sweet dishes such as ice cream, pudding, cakes or even, used sparingly, with seafood or vegetables like tomatoes and kohlrabi—a little insider tip for you!"

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

135 min

Ingredients

2Servings
½
tonka bean
gelatin sheets
37½ ml
espresso
35 g
sugar
125 ml
cream
75 ml
milk
MetricImperial

Utensils

bowl (small), pot (small), 4 glass jars, cooking spoon, saucepan (small), fine grater, baking dish

How-To Videos

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Nutrition per serving

Cal328
Fat25 g
Protein6 g
Carb22 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Tonka bean and espresso panna cotta

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