Tonka Bean Milk Jelly with Slow Cooked Strawberries

Serves 6 Prep Time 5 minutes   Cook Time 10 minutes   Rated:

I love panna cotta, and although I make it infrequently, I find it relatively easy as long as you have a good recipe. Enter! 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 I completely love it. I don’t use them often for your sake, given the difficulty of acquiring them, but this recipe is worth the hunt. If you are in WA you can get them from Weigh N Pay in Woodvale.

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!

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  • 1 tonka bean
  • 80 Grams golden caster sugar, plus some more
  • 2 egg yolks
  • 200 Grams whole milk
  • 240 Grams cream
  • 1 Tablespoon powdered gelatin
  • 50 Grams warm water
  • 500 Grams fresh strawberries, hulled, whole



Place tonka bean and sugar into Thermomix bowl and mill 10 sec/speed 10.


Add yolks, milk and cream and cook 8 min/80°C/speed 4.


Place the gelatin into the warm water and stir to combine.


Add gelatin mixture to the Thermomix bowl and blend 20 sec/speed 4.


Divide between dariole moulds and refrigerate for several hours until set.


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.


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.

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