Tonka bean and espresso panna cotta

Name: Tonka bean and espresso panna cotta
Prep time: 20 min
Total time: 2 h 35 min
Yield: 4
Cuisine: italian
Ingredients: 1 tonka bean; 3 gelatin sheets; 0.33 cup espresso; 2.5 oz sugar; 1 cup cream; 0.66 cup milk

Based on 11 ratings

In app

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

MetricImperial

tonka bean

1½

gelatin sheets

37½ ml

espresso

35 g

sugar

125 ml

cream

75 ml

milk

Utensils

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

Nutrition per serving

Cal328

Fat25 g

Protein6 g

Carb22 g

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!