Tonka Bean Panna Cotta with Strawberries, Rhubarb & Milk Crumble

A traditional Italian Panna cotta made using Tonka Bean as opposed to Vanilla pods.

5 - 30


30 - 30






  1. Soak gelatine in cold water

  2. Bring milk, cream, sugar and Tonka beans to a rolling boil and let sit

  3. Add gelatine and stir through

  4. Strain and cool over ice bath and then pour into clean, dry dariole moulds. Leave to set fully for 3 - 4 hours or overnight.

  5. For the Milk Crumble preheat oven to 225 degrees and line a tray with parchment paper

  6. In a bowl combine the milk powder, plain flour, corn flour, caster sugar and a pinch of salt. Then gradually add the melted butter and mix until well combined

  7. Spread on the prepared tray and bake for 15/20 minutes until light golden brown and crumbly

  8. Remove from oven and cool

  9. Once set dip the panna cottas quickly into hot water and gentle pull at one side to create an air pocket, this will then make it easier to unmould.

  10. Place on plate and garnish with rhubarb, strawberries and the milk crumble