Tonka bean panna cotta with roasted rhubarb

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

Nutrition per serving

kcal 518
fat 42g
saturates 26g
carbs 29g
sugars 29g
fibre 1g
protein 4g
salt 0.1g

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

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).