Pomegranate and Tonka Bean Panna Cotta
Panna Cotta is a timeless dessert, one could say it has always existed: our grandparents ate it, we eat it, and so do our children.
It’s a soft and delicate dessert, simple to make, but always highly appreciated for its versatility; in fact, by adding an ingredient or being creative in presentation, we can always bring a different dessert to the table.
The version we will tackle today is the Pomegranate and Tonka Bean Panna Cotta, ideal for Christmas or New Year’s menus because these particular ingredients (the Pomegranate and the Tonka Bean) help add a touch of originality to this recipe, usually offered in a more classic guise.
The pairing of Panna Cotta and Tonka Bean enhances its taste with hints of cocoa, vanilla, and caramel, and the addition of Pomegranate seeds, sweet, slightly tart, and fresh, not only in season but also making this dessert truly extraordinary and perfect for adding a touch of originality to your holiday table.
Pomegranate and Tonka Bean Panna Cotta is easy to prepare and ready in just over half an hour, can be made in advance, and is served cold: a practical, economical dessert that you can also flavor with vanilla, a valid alternative to the Tonka Bean, although I encourage you to try it because the mix of flavors is interesting and a novelty to savor.
So, without further ado, let’s prepare this soft, velvety, delicious, and beautiful dessert to see
If you love spoon desserts, also check out these recipes perfect for the Christmas or New Year’s Holiday Menu
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 6 glasses
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 342.48 (Kcal)
- Carbohydrates 24.91 (g) of which sugars 21.13 (g)
- Proteins 4.73 (g)
- Fat 25.66 (g) of which saturated 0.03 (g)of which unsaturated 0.05 (g)
- Fibers 1.15 (g)
- Sodium 7.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups heavy cream
- 2 sheets gelatin
- 1/4 cup sugar
- 1/2 bean (Tonka)
- 2/3 cup pomegranate juice (juice of about 3 fruits)
- 3 tbsp tbsp sugar
- 1 tbsp tbsp cornstarch
- A few pomegranate seeds
Tools
- Small pot
- 6 Small glasses
- Bowl
- Strainer
Steps
Let’s start by preparing the Panna Cotta. Put the gelatin sheets in cold water to soften; grate the Tonka Bean and set it aside (or remove the seeds from the Vanilla Pod).
Pour half of the cream, the sugar, and the grated Tonka Bean into a small pot. Bring to a boil, add the gelatin after squeezing it, and mix well until it has completely dissolved. Lastly, add the remaining cream and mix again.
Remove from heat, strain the mixture into a large bowl, and let it cool slightly. At this point, pour it into the glasses in equal parts and let it rest in the fridge for about 3 hours.
Remove from heat, strain the mixture into a large bowl, and let it cool slightly. At this point, pour it into the glasses in equal parts and let it rest in the fridge for about 3 hours.
Cook for about 2 minutes until it starts to thicken, and if you insert a spoon, it creates a film. Turn off the heat, transfer the Pomegranate coulis into a bowl, and let it cool to room temperature.
Take the Panna Cotta glasses from the fridge and distribute the coulis on top, forming a layer a couple of inches thick. Garnish with almond slivers and a couple of pomegranate seeds. Alternatively, if you used pudding molds to solidify the Panna Cotta, once ready, unmold them by turning them onto a plate. Then pour the pomegranate coulis on top and decorate the top with some fruit seeds or even almond slivers.
STORAGE
Tonka Bean Panna Cotta can be stored, closed in an airtight container, in the fridge for up to 3 days.
It can also be frozen once set and without the topping. To thaw it, just leave it in the fridge the day before.
NOTES
To flavor the panna cotta instead of the Tonka Bean, you can use vanilla bean seeds or, for a citrus note, orange or lemon zest.
FAQ (Questions and Answers)
What is the Tonka Bean?
The Tonka Bean is the seed of the fruit of a plant called Dipterix odorata, found in the Caribbean and South America. It appears as a small, elongated, somewhat wrinkled black bean, externally similar to a date.
How is the Tonka Bean used in cooking?
In cooking, the Tonka Bean is generally crumbled or grated, but it can also be used in infusion to flavor liquids. This spice is perfect for flavoring a crème brûlée, cupcakes, or small cakes. It’s important to remember that it has a very strong flavor and should be used sparingly.
What does the Tonka Bean taste like?
The flavor of the Tonka Bean is reminiscent of sweet almond but also the delicate taste of vanilla, combined with a slight hint of tobacco, cinnamon, caramel, and honey; this characteristic gives it a very spicy and aromatic taste, unique in its kind.
Where can I find the Tonka Bean?
You can find Tonka Beans in specialty spice stores or online.
