Tonka bean panna cotta with roasted rhubarb
By Edd Kimber (BBC Good Food)
This delicate tonka bean and orange-infused panna cotta pairs beautifully with vibrant pink forced rhubarb – the perfect dessert if you want to impress.
Ingredients
For the panna cotta
- 3 sheets gelatine
- 1 tonka bean (see tip)
- zest ½ orange
- 300 ml pot double cream
- 200 ml whole milk
- 50 rg soft light brown sugar
For the roasted rhubarb
Method
- 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.
- 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.
- 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).
