Tonka Bean Panna Cotta with Spiced Salted Caramel

Drogo
Servings

0 - 4

Prep Time

30 minutes

Cook Time

60 minutes

Tonka Bean Panna Cotta with Spiced Salted CaramelSilky, creamy and delicately fragrant, this tonka bean panna cotta is an elegant twist on the classic Italian dessert. Infused with finely grated tonka bean, the panna cotta has a distinctive flavour reminiscent of vanilla, with warm, fruity and gently spicy notes. Served with a rich spiced salted caramel sauce and crunchy ginger nut biscuits, it brings together a beautiful balance of sweetness, creaminess and aromatic spice.

Despite its impressive presentation, this easy panna cotta recipe is simple to prepare and ideal for making ahead of a dinner party. A smooth mixture of double cream, whole milk, sugar and gelatine creates the delicate set, while the tonka bean adds depth and complexity. The finishing touches of spiced caramel and crumbled ginger biscuits introduce warmth and texture, turning a straightforward dessert into a memorable end to a special meal.

Whether you’re looking for a dinner party dessert, an alternative to classic vanilla panna cotta or a way to explore the distinctive flavour of tonka bean, this recipe is an indulgent yet uncomplicated choice.
Tonka bean panna cotta with warm spiced caramel and ginger biscuit crumble

Ingredients

    Tonka Bean Panna Cotta500ml Double cream

    • 200ml Whole milk
    • 75g Caster sugar
    • 1/2 Tonka bean finely grated
    • 3 leaves Gelatine leaves
    • 2 tbsp Unsalted butter
    • 100g Soft brown sugar
    • 2 tbsp Golden syrup
    • 1/2 tsp Ground cinnamon
    • 1/2 tsp Ground ginger
    • 1/2 tsp Ground nutmeg
    • Ginger biscuits crumbled

    Directions

      Method

      1. Step 1, First make the panna cotta. Place 300ml of the double cream, milk, 25 of the caster sugar and grated tonka bean in a saucepan. Bring the contents to a lively simmer. Add the soaked and drained leaves of gelatine and stir until they have fully dissolved.
      2. Step 2, Divide the mixture into four equal-sized panna cotta moulds. Place them in the fridge for at least an hour or until they have set.
      3. Step 3, While the panna cottas are setting make the sauce. Melt the butter in a small saucepan then remove from the heat and add the rest of the caster sugar and the brown sugar, golden syrup, cinnamon, ginger and nutmeg. Mix the contents of the pan together to form a paste.
      4. Step 4, Place the saucepan back on the heat and add the rest of the cream, stirring constantly in a figure of eight motion till the paste has been fully dissolved. Make sure it does not stick to the bottom of the pan.
      5. Step 5, Add the salt and bring the sauce to a boil. Allow it to bubble for a few moments to ensure that the salt has dissolved. Remove from the heat and set aside to cool. This sauce can be reheated before serving.
      6. Step 6, To remove panna cottas from their moulds place them in a hot water bath for a few seconds, watching closely to see when they come away from the sides ever so slightly. Turn them upside down onto a small plate.
      7. Step 7, Crumble a ginger nut biscuit or two on top and serve with a little of the spiced salted caramel sauce on the side.