Tonka Bean Panna Cotta with Roasted Rhubarb Recipe

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.

In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

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.

Divide the mixture among 4 ramekins or glass cups. Refrigerate for at least 4 hours or until set.

Preheat the oven to 400°F (200°C). In a baking dish, combine the sliced rhubarb, honey, and lemon juice. Toss to coat.

Roast the rhubarb for 15-20 minutes, or until tender. Let cool.

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.

Top each panna cotta with a spoonful of roasted rhubarb and sprinkle with toasted sliced almonds.