Mini tonka bean panna cottas with coffee cream Recipe
Mini panna cottas flavoured with tonka bean and served with a coffee emulsion.
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15mins
-
5mins
-
45mins
- For the cream
- Gelatine leave(s) 2g : 2 whole
- Double cream : 400 ml
- Caster sugar : 60 g
- Tonka bean(s) : 1 whole
- For the emulsion
- Double cream : 250 ml
- Espresso coffee : 100 ml
- Ground coffee : 5 g
- Caster sugar : 25 g
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1. FOR THE PANNA COTTA
Soak the gelatine leaves in cold water to soften.
Place 200ml of double cream and the caster sugar in a pan. Grate in a quarter of the tonka bean and then bring to the boil. Add the softened gelatine and the rest of the cream to the pan. Stir gently until the gelatine is completely dissolved.
Pour the mixture into individual moulds and chill for at least 45 minutes. -
2. FOR THE COFFEE EMULSION
Add the instant coffee and the sugar to the espresso coffee.
Allow this liquid to cool to room temperature and then add the double cream and pour into a siphon. Attach the gas canister to the siphon and then chill in the fridge for 10 minutes.
Top the panna cottas with the coffee emulsion to serve.
«Try flavouring your panna cotta with different spices such as cinnamon or vanilla.»
