Saturday 11th July 2020
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Preparation time: 5 minutes + resting
Cooking Time: 5 minutes

For the pannacotta:
400ml double cream
100g of caster sugar
1 tonka bean (you can buy this at our new Deli)
3 bronze gelatin leafs

For the chocolate ganache:
200g of fifty-three percent cocoa solid chocolate
170ml boiling water
1 tablespoon of Sicilian pistachio puree (you can buy this at our new Deli)

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Tonka beans pannacotta with chocolate and pistachio ganache

To make the pannacotta, place the cream, sugar and grated tonka beans in a pan and bring to 80C. Soak the gelatin in cold water for 5 minutes then squeeze the excess water out and mix with the cream. Strain in a fine sieve and let it set in a fridge for 6-8 hours.

To make the ganache, put the chocolate and pistachio puree in a heat proof bowl. Pour in the boiling water and mix well until all the chocolate is dissolved, let it cool to 34C Celsius, and whisk until soft peak (take care not to over whisk), refrigerate for 6-8 hours.

Serve with fresh summer berries.

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