Tonka bean and espresso panna cotta

Based on 8 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
135
min.
Resting

Ingredients

Servings:-4+
tonka bean
gelatin sheets
75 ml espresso
70 g sugar
250 ml cream
150 ml milk
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
328
Protein
6 g
Fat
25 g
Carb
22 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
    • 75 ml espresso
    • 30 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.
    • 250 ml cream
    • 150 ml milk
    • 40 g sugar
    • 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!

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