Tonka beans pannacotta

Preparation time: 5 minutes + resting
Cooking time: 5 minutes
Ingredients:

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)


Featured in:
July 2011

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

SHIRE HORSE COMPETITION: TICKETS TO WIN!Organisers of the National Shire Horse Show have selected Newark Showground as the venue for the event in 2022.It will be the first time that the show – which has been running almost continuously every year for more than 140 years – has been staged in Nottinghamshire.Enter online at bit.ly/shirecompClosing date for entries: Friday 25th February 2022. ... See MoreSee Less

5 hours ago  ·