Frédéric Bau, École du Grand Chocolat Valrhona

Tonka Bean Ivory Panna Cotta with Strawberry Coulis

Name: Tonka Bean Ivory Panna Cotta with Strawberry Coulis
Prep time: 40 min
Total time: 40 min
Yield: Serves 8
Cuisine: Italian
Ingredients: 2 sheets (4 g) gelatin; 6 oz. (175 g) white chocolate, 35 percent cocoa; 6 oz. (175 g) white chocolate, 35 percent cocoa; ¾ cup (200 ml) milk; 1 ¼ cups (300 ml) whipping cream; ½ tonka bean; 4 ⅔ oz. (130 g) strawberries; 1 cup (250 ml) water; 2 tablespoons (1 oz./25 g) granulated sugar

Preparation info

Serves
8

Difficulty
Easy
Ready in
40 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Ivory panna cotta

2 sheets (4 g) gelatin
6 oz. (175

Europe
Italy
Dessert
Mediterranean
Microwave

Method

A day ahead, prepare the white chocolate panna cotta. Soften the gelatin in a bowl of cold water. Chop the chocolate and melt it gently in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the milk to the boil. Wring the excess water out of the gelatin and