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Tonka bean panna cotta with roasted rhubarb

Tonka bean panna cotta with roasted rhubarb

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hours chilling
  • More effort
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal518
fat42g
saturates26g
carbs29g
sugars29g
fibre1g
protein4g
salt0.1g
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Ingredients

For the panna cotta

For the roasted rhubarb

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.

Goes well with

Recipe from Good Food magazine, March 2016

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