Tonka bean pannacotta

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

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’.