Recipe Tip: Tonka Bean Panna Cotta - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This fine vanilla cream with a raspberry topping is the crowning glory for any dinner.
- 5 sheet(s)gelatine
- 200 mlwhipping cream
- 300 mlwhole milk
- ½tonka bean or seeds scraped from 1 vanilla pod
- 1sprig of thyme
- 30 gcaster sugar
- 1jar of raspberry jam
Step 1Put the gelatine in a bowl of cold water and soak. Gently heat the whipped cream and milk in a saucepan and slowly stir in the sugar (approx. 3 minutes)
Step 2Grate in the tonka bean like a nutmeg or if using a vanilla bean, scrape out the seeds and add to the milk and cream mixture, along with a sprig of thyme.
Step 3Then bring to the boil, remove the thyme sprig. Remove the gelatine from the cold water, squeeze out any excess moisture and stir in the hot creamy mix.
Step 4Carefully pour into five empty ramekins and chill in the refrigerator for approx. 2 hours.
Step 5As soon as the panna cotta is firm enough, top each with 1 tsp rasperry jam and serve.