How To Make Tonka Bean Panna Cotta with Roasted Rhubarb
Serves:
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 tonka bean, grated
- 2 1/4 tsp powdered gelatin
- 1/4 cup cold water
- 1 tsp vanilla extract
- 1 lb rhubarb, sliced
- 1/4 cup honey
- 1 tbsp lemon juice
- 1/4 cup sliced almonds, toasted (for garnish)
Instructions
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In a saucepan, combine the heavy cream, milk, sugar, and grated tonka bean. Heat over medium heat until hot, but not boiling. Remove from heat and let steep for 10 minutes.
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In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
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Return the cream mixture to low heat and whisk in the bloomed gelatin until fully dissolved. Remove from heat and stir in the vanilla extract.
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Divide the mixture among 4 ramekins or glass cups. Refrigerate for at least 4 hours or until set.
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Preheat the oven to 400°F (200°C). In a baking dish, combine the sliced rhubarb, honey, and lemon juice. Toss to coat.
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Roast the rhubarb for 15-20 minutes, or until tender. Let cool.
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To serve, unmold the panna cotta by dipping each ramekin in hot water for a few seconds and then running a knife around the edge. Invert onto a serving plate.
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Top each panna cotta with a spoonful of roasted rhubarb and sprinkle with toasted sliced almonds.
Nutrition
- Calories : 536kcal
- Total Fat : 41g
- Saturated Fat : 25g
- Cholesterol : 109mg
- Sodium : 45mg
- Total Carbohydrates : 41g
- Dietary Fiber : 2g
- Sugar : 35g
- Protein : 4g
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