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Tonka bean panna cotta with roasted rhubarb New-recipe-icon

This delicate tonka bean and orange-infused panna cotta pairs beautifully with vibrant pink forced rhubarb - the perfect dessert if you want to impress

  • Prep: 20 mins
    Cook: 25 mins
    plus 4 hours chilling
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 518
  • Carbohydrates 29
  • Saturated Fat 26
  • Sugar 29
  • Protein 4
  • Fat 42
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 518
  • Carbohydrates 29
  • Saturated Fat 26
  • Sugar 29
  • Protein 4
  • Fat 42
  • Fibre 1
  • Salt 0.1

Ingredients

  • 3 sheets gelatine
  • 1 tonka bean (see tip)
  • zest ½ orange
  • 300ml pot double cream
  • 200ml whole milk
  • 50g soft light brown sugar
  • 200g thin forced rhubarb, trimmed, rinsed and cut into 5cm/2in-long batons
  • 50g golden caster sugar
  • juice 1 orange

Tip

Tonka beans
Tonka beans have a spicy vanilla flavour with hints of cinnamon and clove. They're not stocked in many supermarkets but are easy to find online. Try souschef.co.uk. Otherwise, use a vanilla pod and scrape out the seeds.

Method

  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. 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. 

  2. 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.

  3. 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).

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