| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 22g | 14g | 34g |
| sugars | fibre | protein | salt |
| 28g | 2g | 6g | 0.1g |
The gentle fragrance of the Tonka Bean Panna Cotta wafts through my kitchen, stirring fond memories of my Louisiana upbringing mixed with a touch of French elegance. Exquisite and unique, this dessert shares the richness of Creole cuisine and the finesse of French gastronomy, defining my love for food in one delightful dish.
The Art of Panna Cotta
An Italian classic, Panna Cotta traditionally incorporates cream, sugar, and gelatin for its silky-smooth texture. The Tonka Bean Panna Cotta, with its added twist, makes it undeniably my favorite. The tonka bean, often used in French cuisine, has a taste like nothing else; a heady blend of vanilla, cherry, almond, and, some say, a hint of spice. Marrying it with a fruit compote brings forth a beautiful harmony of flavor.
Dessert With a Health Boost
Though not commonly recognized for their health benefits, desserts like the Tonka Bean Panna Cotta can be quite wholesome. The mixed fruits in the compote provide ample amounts of antioxidants and vitamins, while the dairy ingredients like whole milk and heavy cream contribute to bone health. Not to mention, the sugar found in this recipe can be substituted with healthier alternatives like coconut sugar or stevia, without compromising on taste.
On par with, say, a well-made Bavarian cream or a delicately balanced Tres Leches cake, our Tonka Bean Panna Cotta holds its own gracefully. It’s creamy like a Bavarian cream but with a little more gelatinous jiggle, and yet it shares the moist tenderness with a Tres Leches cake. Furthermore, this delightful dessert pairs well with a refreshing Peach Bellini cocktail or some smooth cold brew coffee.
In the world of desserts, where cupcakes and brownies usually steal the limelight, the Tonka Bean Panna Cotta humbly shines. It’s a testament of my love for presenting elegance in simplicity and delivering palate happiness in every bite. To me, every spoonful is a creamy journey — from the bustling street markets of Lousiana to the bakeries of Paris.
What You’ll Need
- 1 Tonka bean
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2.5 teaspoons unflavored gelatin
- 3 tablespoons cold water
- Fruit compote:
- 1 cup mixed fruits (like berries, diced peaches or mangoes)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- Mint leaves for garnish (optional)
Method
Step One
First, create the base for your panna cotta. Take the Tonka bean and finely grate it. Then, in a medium saucepan, combine the grated Tonka bean, whole milk, heavy cream, and granulated sugar. Over medium heat, stir the mixture until the sugar is completely dissolved.
Step Two
In a separate small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes until it softens up.
Step Three
Return to the saucepan with the milk mixture. Remove it from the heat and stir in the softened gelatin until it’s completely dissolved. Add the vanilla extract and stir until it’s well combined.
Step Four
Divide the mixture evenly into ramekins or dessert cups. Allow them to cool to room temperature before covering them with plastic wrap. Let them set in the refrigerator for at least 4 hours, or preferably overnight.
Step Five
While the panna cotta is setting, prepare the fruit compote. In a medium saucepan, combine the mixed fruits, granulated sugar, and lemon juice. Cook the mixture over medium heat until the sugar is dissolved and the fruits are slightly softened. Let it cool before refrigerating it.
Step Six
To serve, top each panna cotta with the chilled fruit compote. Garnish with mint leaves if desired. Enjoy your delicious Tonka Bean Panna Cotta!
