tonka bean panna cotta
  • Yield: 16 servings
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tonka bean panna cotta

By November 20, 2023

Recipe courtesy of Rebecca Freeman, Executive Pastry Chef, The Club at Las Campanas (Santa Fe, N.M.)

Ingredients

Instructions

Procedure for Tonka Bean Panna Cotta:

  1. Bloom gelatin in ice water.
  2. Combine heavy cream, milk, sugar, tonka bean, and vanilla in a sauce pan. Bring to a simmer.
  3. Wring out excess water from gelatin and add to mixture.
  4. Take mixture off heat and strain into a small bowl. Cool over an ice bath until mixture reaches 90°F.
  5. Pour panna cotta into silicone mold and freeze 8 hours. Unmold and reserve.

Procedure for Dehydrated Chocolate Mousse:

  1. Melt chocolate over a double boiler.
  2. Add yolks and combine. Take off heat.
  3. In a stand mixer, whip egg whites until foamy. Rain in sugar and salt and bring to stiff peaks.
  4. Gently fold in meringue into chocolate mixture.
  5. Spread over a full sheet silpat and dehydrate for 4 hours at 140°F.
  6. Break into medium-sized pieces and reserve.

Procedure for Raspberry Gel:

  1. Combine purée, honey, and water in a small saucepan. Bring to a simmer.
  2. Add agar agar and whisk in. Cool over ice bath.
  3. Once gel is set, add to blender and puree until smooth.
  4. Add to squeeze bottle and reserve.

Procedure for Raspberry Sorbet:

  1. Combine sugar, water, and glucose in a small saucepan. Bring to a boil.
  2. Take off heat and cool over an ice bath.
  3. Combine simple syrup with raspberries and lemon juice and purée in a blender until smooth.
  4. Push through a fine mesh strainer to remove all the seeds.
  5. Spin sorbet in your ice cream machine according to manufacturer’s instructions.
  6. Freeze sorbet and reserve.

Procedure for Chocolate Crumb:

  1. In a stand mixer, cream butter and sugar together.
  2. Add yolks slowly. Add dry ingredients and mix until just combined.
  3. Roll out dough until a quarter-inch thick. Chill dough for 30 minutes.
  4. Bake dough off at 350°F for 10 minutes.
  5. Once cookie is cool, add to a food processor and grind to a fine crumb.
  6. Reserve for later use.

Assembly:

  1. Place two panna cotta on the plate separated by an inch.
  2. Place a spoonful of chocolate crumbs between the two panna cotta.
  3. Arrange three pieces of dehydrated chocolate mousse around the panna cotta.
  4. Fill in the empty spaces with piped dots of raspberry gel.
  5. Arrange sliced raspberries on top of the gel.
  6. Quenelle raspberry sorbet and place over chocolate crumb.
  7. Place nasturtium leaves on top of sliced raspberries.
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