Panna cotta with Pomegranate and Tonka Beans
The Panna Cotta is a timeless dessert, one could say it has always existed: our grandparents ate it, we eat it and our children will too.
It’s a soft and delicate dessert, simple to make but always much appreciated for its versatility: just add an ingredient or be creative in the presentation and you’ll always serve a different dessert.
The version we will attempt today is the Panna Cotta with Pomegranate and Tonka Beans, ideal for a Christmas or New Year’s menu thanks to these special ingredients (the Pomegranate and the Tonka Bean) which give an original twist to this recipe usually presented in a more classic style.
The Panna Cotta–Tonka Bean pairing enhances the flavor with notes of cocoa, vanilla and caramel, and the addition of pomegranate seeds, sweet, slightly tart and fresh, besides being in season, make this dessert truly amazing and perfect to add originality to your holiday table.
The Panna Cotta with Pomegranate and Tonka Beans is easy to prepare and ready in just over half an hour, it 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 invite you to try it because the flavor mix is interesting and a novelty to savor.
So without further ado, let’s prepare this soft, velvety, indulgent and beautiful-to-see dessert
If you love spoon desserts, also check out these recipes perfect for a 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 2/3 cups heavy cream
- 2 sheets gelatin
- 1/4 cup sugar
- 1/2 bean (Tonka)
- 2/3 cup pomegranate juice (juice from about 3 fruits)
- 3 tbsp sugar
- 1 tbsp cornstarch
- A few pomegranate (seeds)
Tools
- Saucepan
- 6 Small glasses
- Bowl
- Strainer
Steps
Start by preparing the panna cotta. Soak the gelatin sheets in cold water to soften; grate the Tonka bean and set it aside (or scrape the seeds from a vanilla pod).
Pour half of the cream, the sugar and the grated Tonka bean into a saucepan. Bring to a boil, add the gelatin after squeezing out the excess water and stir well until the gelatin has completely dissolved. Finally add the remaining cream and stir again.
Remove from heat, strain the mixture through a sieve into a large bowl and let it cool slightly. At this point pour it evenly into the glasses and refrigerate for about 3 hours.
Remove from heat, strain the mixture through a sieve into a large bowl and let it cool slightly. At this point pour it evenly into the glasses and refrigerate for about 3 hours.
Cook for about 2 minutes until it begins to thicken and when you dip a spoon in it a thin film forms. Turn off the heat, transfer the pomegranate coulis to a bowl and let it cool to room temperature.
Take the panna cotta glasses out of the refrigerator and spoon the coulis over them, forming a layer about 3/4 inch thick. Garnish with sliced almonds and a few pomegranate seeds. Alternatively, if you used pudding molds to set the panna cotta, unmold them onto a plate once ready. Then pour the pomegranate coulis over and decorate the top with some pomegranate seeds or almond flakes.
STORAGE
Panna cotta with Tonka Bean can be stored, sealed in an airtight container, in the refrigerator for up to 3 days.
It is also possible to freeze it once set and without a cover. To defrost, leave it in the fridge from the day before.
NOTES
To flavor the panna cotta instead of the Tonka Bean you can use the seeds from a vanilla pod or, for a citrus note, the zest of orange or lemon.
FAQ (Questions and Answers)
What is the Tonka bean?
The Tonka Bean is the seed of the fruit of a plant called Dipteryx odorata, found in the Caribbean and South America. It appears as a small elongated dark bean, slightly wrinkled, somewhat resembling a date on the outside.
How is the Tonka bean used in cooking?
In the kitchen, the Tonka bean is generally grated or ground, but it can also be used to infuse liquids for flavoring. This spice is perfect for aromatizing a crème brûlée, cupcakes or small cakes. It is important, however, to remember that it has a very strong flavor and must therefore be used sparingly.
What does the Tonka bean taste like?
The flavor of the Tonka Bean recalls the sweet taste of almond and the delicate flavor of vanilla, combined with a vague hint of tobacco, cinnamon, caramel and honey; this gives it a very spicy and aromatic character, unique in its kind.
Where can I find Tonka beans?
You can find Tonka beans in specialty spice shops or online.
