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Tonka bean pannacotta on strawberry coulis
Tonka bean pannacotta on strawberry coulis
Ingredient list
For the pannacotta with tonka bean
200 g cream
100 ml milk
35 g sugar
3 sheets of gelatine
Tonka bean grating
Pinch of salt
For the strawberry coulis
450 g fresh strawberries
75 g sugar
10 ml lemon juice
How to do it:
Pannacotta
- Soak the gelatine in cold water.
- Then mix the remaining ingredients (grated tonka bean depending on intensity) in a pot and bring to a boil.
- Squeeze out the soaked gelatine and stir into the hot, but no longer boiling, liquid.
- Pour the mixture through a sieve into a measuring cup and portion into jars.
- Chill them on an incline for at least 6 hours to set.
Strawberry coulis
- Using a hand blender, puree sugar, strawberries and lemon juice to a fine coulis.
- Then divide into the prepared glasses.
Our tip
As a highlight, the whole thing can be served on an oblong marble plate with skewered berries and fresh mint.
