Tonka Bean Panna Cotta

Demonstrated at the New Forest and Hampshire County Show 2023, by New Forest Collection Event’s Chef, Zoltan Salas, why not try our light and seasonally refreshed panna cotta. Perfect with a glass of fizz after a lovely home-cooked meal.

You’ll need: Panna Cotta

• 1 1/2 pint double cream
• 1/2 pint milk
• 1 1/2 leaves of bronze leaf gelatine
• 4 oz sugar
• 12g tonka beans (chopped)
• micro mint

You’ll need: Poached Strawberries

• 200 g strawberries
• 50g caster sugar
• 1/2 vanilla pod

You’ll need: Honeycomb

• 325g caster sugar
• 50g honey
• 125g liquid glucose
• 60ml water

Method: Tonka Bean Panna cotta

1. Bring the milk, cream, sugar and tonka beans up to the boil.
2. Remove from the heat and leave to infuse for 1/2 hour.
3. Meanwhile, soak the gelatine in cold water for 1/2 hour
4. Squeeze out the gelatine and drop into the panna cotta mix. Whisk until dissolved and then pass through a fine sieve. Pour into your moulds and set in the fridge until needed.

Method: Poached strawberries

1. Hull and halve the strawberries and place in a bowl.
2. Add the suar and scraped vailla pod and mix
3. Cover with cling film and place on top of a pan of simmering water and leave for 20 minutes.
4. Remove from the heat and leave to cool

Method: Honeycomb

1. Line a baking tray with parchment paper.
2. Bring the sugar, honey glucose and water to a pale caramel about 150 degrees
3. Whisk in the bicarbonate soda and pour onto the baking parchments. Leave to cool.
4. Break the honeycomb and sprinkle on top of the panna cotta. Place some of the poached strawberries and a ball of ice cream on top of the panna cotta. A garnish with micro mint is a great way to top the dish off.

Step-by-step guide by Zoltan Szalas, New Forest Collection Events Chef.