Tonka bean panna cotta with roasted rhubarb

Tonka bean panna cotta with roasted rhubarb

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Prep: 20 mins Cook: 25 mins 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 and extra info

Nutrition: per serving

  • kcal518
  • fat42g
  • saturates26g
  • carbs29g
  • sugars29g
  • fibre1g
  • protein4g
  • salt0.1g
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Ingredients

    For the panna cotta

    • 3 sheets gelatine
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 1 tonka bean (see tip)
    • zest ½ orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 300ml pot double cream
    • 200ml whole milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g soft light brown sugar

    For the roasted rhubarb

    • 200g thin forced rhubarb, trimmed, rinsed and cut into 5cm/2in-long batons
      Rhubarb

      Rhubarb

      roo-barb

      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    • 50g golden caster sugar
    • juice 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    Method

    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. 

    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.

    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).

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