Tonka Bean Panna Cotta with Vanilla Crumble and Mandarin Orange Sorbet
• 2 Tbsp cold water
• 1 ¾ tsp powdered gelatin
• 1 ½ cups heavy cream
• ½ cup homogenized milk
• 4 Tbsp sugar
• 1 tsp of grated tonka bean
Pour 2 tablespoons of water into a small bowl. Sprinkle gelatin over water. Let it stand until softened, about 5 minutes. Combine heavy cream, milk, sugar and the grated tonka bean in a saucepan, and place over medium heat. Let the grated tonka bean infuse in the cream for at least 5 minutes. Bring the mixture to a boil and then take it off the heat. Add the softened gelatin and mix until the gelatin has dissolved. Strain through a fine chinios/strainer into a new bowl and discard the grated tonka. Chill over an ice bath just until cool. Pour into small moulds, bowls, glasses or ramekins and chill for at least 3 hours. Makes approximately 8, 1/2 cup servings. It is probably a good idea to make this a day ahead as gelatin never sets as quickly as we might wish.
Vanilla Crumble
• 1 cup butter
• 1 cup sugar
• 2 cups cake flour
• ¼ tsp salt
• ½ vanilla bean, scraped
Melt butter. Sift cake flour and mix with sugar and vanilla bean seeds. Pour the melted butter and work it through with your hands until it reaches a crumbly texture. Bake at 325ºF until it is golden brown. Let the crumble cool and use with the panna cotta.
Satsuma Mandarin Sorbet
• ½ cup sugar
• 1 cup water
• 2 cups mandarin purée
• 1 tsp lime juice
In a heavy bottom pot, add sugar and water. Bring the water to a boil for 1 minute, then let it simmer for another 5 minutes. Take the mixture off the heat and let the syrup cool. Add mandarin purée and lime juice. Let the mixture chill for a minimum of 4 hours or over night. Freeze the mixture in an ice-cream maker.