Name: Tonka bean panna cotta with roasted rhubarb
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 sheets gelatine; 1 tonka bean (see tip); zest ½ orange; 300ml pot double cream; 200ml whole milk; 50g soft light brown sugar; 200g thin forced rhubarb trimmed, rinsed and cut into 5cm/2in-long batons; 50g golden caster sugar; juice 1 orange

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Tonka bean panna cotta with roasted rhubarb

Tonka bean panna cotta with roasted rhubarb

Edd Kimber

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Serves 4

More effort

Prep: 20 mins

Cook: 25 mins

plus 4 hours chilling

A star rating of 5 out of 5.3 ratingsRate

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This delicate tonka bean and orange-infused panna cotta pairs beautifully with vibrant pink forced rhubarb - the perfect dessert if you want to impress

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Ingredients

Nutrition

Units:

MetricUS

For the panna cotta

3 sheets gelatine
1 tonka bean

(see tip)
zest ½ orange
300ml pot double cream
200ml whole milk
50g soft light brown sugar

For the roasted rhubarb

200g thin forced rhubarb

trimmed, rinsed and cut into 5cm/2in-long batons
50g golden caster sugar
juice 1 orange

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Nutrition: per serving

kcal518
fat42g
saturates26g
carbs29g
sugars29g
fibre1g
protein4g
salt0.1g

Method

step 1

To make the panna cotta, put the gelatine in a bowl of ice-cold water and set aside. Grate the tonka bean into a medium saucepan and add the orange zest, cream, milk and sugar. Bring to the boil, stirring occasionally. Remove from the heat and leave to cool for a few mins. Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted. Pour the panna cotta mixture into a jug and divide between four dariole moulds. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set.
step 2

Heat oven to 190C/170C fan/gas 5. Put the rhubarb, sugar and orange juice in a small roasting tin and cook in the oven for 15-20 mins or until the rhubarb has softened but is still holding its shape.
step 3

To serve, remove the panna cotta from the fridge and carefully peel off the cling film. Fill a bowl with hot water and dip each dariole mould into the water for about 10 secs to loosen the puddings. Invert onto a plate, tapping the mould firmly if it doesn’t release easily. Serve with the rhubarb and a little of the syrup (this can be warm or cold).

RECIPE TIPS

TONKA BEANS

Tonka beans have a spicy vanilla flavour with hints of cinnamon and clove. They're not stocked in many supermarkets but are easy to find online. Try souschef.co.uk. Otherwise, use a vanilla pod and scrape out the seeds.

Recipe from Good Food magazine, March 2016

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A star rating of 5 out of 5.3 ratings

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