I love panna cotta, and although I make it infrequently, I find it relatively easy as long as you have a good recipe. Enter Tenina.com! I know lots of people struggle with it, and I think it is to do with the gelatin used. This is NOT panna cotta, but so like it you could be forgiven for thinking it was. The addition of egg makes it no longer a panna cotta, and so I suppose it is more of a custard. But it has that perfect wobble and I have to say, I LOVED it.
I hope you will too.
Tonka bean is not that easy to get, they look like a large seed, which I guess technically they are. They have a delicate flavour mix of vanilla meets cinnamon, meets nutmeg, meets almonds and yet it is distinctive and delicate. I now stock them in my store. I love them that much!
If you search the internet for Tonka bean info, you will read that ingesting this delicious thing can be toxic, but let me put your mind at ease. You would have to eat the equivalent of at least 30 tonka beans in one sitting to have any adverse effect at all, and even then you would probably just have flavour overload. Nutmeg too, is toxic in large doses. So fear not, get on it and let me know how much you love this one. I know I do!
Check out some of my other tonka bean recipes and don't forget you can always replace the vanilla in most recipes with a single tonka bean, including Killer Vanilla Ice Cream...which I must say is divine when made with tonka beans. It does need milling or can be grated on a microplane before being used.
Tonka Bean Orange Shortbread Bites
Raspberry and White Chocolate Parfait
Salt and Coffee Baked Pineapple with Rum Sauce
Sugar And Spice And All Things Nice….
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Need
- 1 Tablespoon flavourless gelatin
- 50 Grams warm water
- 1 tonka bean BUY
- 80 Grams raw sugar plus some more
- 2 egg yolks
- 200 Grams whole milk
- 240 Grams cream BUY
- 500 Grams fresh strawberries, hulled, whole
- other berries of choice for garnish
Do
- 1
Place the gelatin into the warm water in a small bowl and stir to combine.
- 2
Place tonka bean and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add yolks, milk and cream and cook 8 min/80°C/speed 4.
- 4
Add gelatin mixture to the Thermomix bowl and blend 20 sec/speed 4.
- 5
Divide between dariole moulds and refrigerate for several hours until set.
- 6
When ready to serve, place strawberries and a couple of tablespoons of sugar into a saucepan. Cook them on a low heat for about 20 minutes, covered until softened and fragrant.
- 7
To unmould the jellies, dip each mould into a warm water bath, use a palate knife to loosen the edges and tip over onto serving plate. Top with plenty of the slow cooked strawberries and add other berries of choice.
