Tonka bean pannacotta

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

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’.