Tonka bean pannacotta

Name: Tonka bean pannacotta (Kiwi purée and tea marinated prunes)
Yield: Serves 4
Ingredients: 125 g caster sugar; Stock syrup if needed; 1 vanilla pod; 1 tonka bean, finely grated; 5 g agar; 330 g kiwi fruit, roughly chopped; Apple blossom flowers; 112 g sugar; 2 leaves bronze gelatine; 335 ml cream; 112 ml milk; ½ lemon, zested; 1 bay leaf; 625 ml water; 100 g caster sugar; ½ orange; 1 English teabag; ½ cinnamon stick; 5 star anise; 250 g prunes; 600 ml chilled satsuma juice; 400 g crystal nappage; 100 g egg white; 1 unwaxed lemon, zested; 100 g sifted icing sugar; 40 g toasted dessicated coconut; Fresh kiwi. peeled & cut into ½ cm slices

Kiwi purée and tea marinated prunes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Pannacotta

2 leaves bronze gelatine
335 ml cream
112

Dessert

Method

Pannacotta

Place gelatine leaves in iced water to soften. Bring all other to the boil. Squeeze gelatine to remove excess water and add to the other ingredients, stirring well until melted. Pass through a fine sieve. Place in small oval moulds (70ml) and partially freeze. Remove from moulds and refrigerate for 2 days max’.