Panna Cotta with Tonka Bean and Pear Compote
This Tonka Bean Panna Cotta with Pear Compote combines the smooth, creamy texture of panna cotta with a unique twist of tonka bean—a flavor popular in French cuisine, often described as a mix of almond, caramel, and hints of hay. The panna cotta is complemented by a lightly sweetened pear compote, creating a refreshing and elegant dessert.
Servings: 4
Calories: 300kcal
Ingredients
FOR THE TONKA BEAN PANNA COTTA:
- 2 cups whipping cream
- 0.5 cup sugar
- 1 small tonka bean, grated
- 2 sheets gelatin or 1 teaspoon of Agar-Agar vegetable gelatin or 1 1/2 teaspoons unflavoored powdered gelatin
- 2 tablespoons water
- Mint leaves to garnish
FOR THE PEAR COMPOTE:
- 2 pears peeled, cored and diced
- 0.5 cup water
- 0.25 cup sugar
Instructions
- Make the Panna Cotta: In a medium saucepan, combine the cream, sugar and grated tonka bean. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened for about 5 minutes.
- Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Pour the Panna Cotta mixture into 4x 4-ounce ramekins or glasses and let cool to room temperature. Refrigerate until the Panna Cotta is set but still jiggles, for at least 3 hours.
- Make the pear compote: In a medium saucepan, place the pear together with sugar, and water; toss together. Bring to a simmer and cook for 10 minutes. Remove from the heat, and allow it to cool.
- Serve: Serve in the ramekins or glasses with pear compote over the top; garnish with a mint