Tonka bean panna cotta with roasted rhubarb

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.



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

  • 200 gr thin forced rhubarb, trimmed, rinsed and cut into 5cm/2in-long batons
  • 50 gr golden caster sugar
  • juice 1 orange


  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.
  2. Remove from the heat and leave to cool for a few mins.
  3. Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted.
  4. Pour the panna cotta mixture into a jug and divide between four dariole moulds.
  5. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set. 
  6. Heat oven to 190C/170C fan/gas 5.
  7. 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.
  8. To serve, remove the panna cotta from the fridge and carefully peel off the cling film.
  9. 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.
  10. Serve with the rhubarb and a little of the syrup (this can be warm or cold).

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