White chocolate Panna cotta, with Tonka bean and maracuja. It seems a very sophisticated recipe, but in fact is impressively simple. And it is also an absolute goodness: the white chocolate, with which you always run the risk of making sickly sweet, is enhanced with caramel undertones of Tonka bean and then is immediately damped by the remarkable acidity of passion fruit, I purposely left natural.
Don't be scared to Tonka, You can easily replace it with a vanilla bean (You can also add the preparation while using the Tonka). Or, if you prefer a fresh scent, you can combine white chocolate with citrus peel. And have a look at all my RECIPES DESSERT SPOON, greedy and simple, for inspiration. If you like the panna cotta, try also that THE PORT WITH PEARS CARAMELIZED, really amazing.
The panna cotta with white chocolate is prepared in a flash, but no one will understand: you do a great impression, first of all, because the desserts everyone likes, then because this has a special flavor and fun, played between the sweetness and acidity. Is’ ideal for a formal dinner, with important guests, because you can prepare it in advance and garnish before serving, even personalising the decoration. I hope you like it. If you want, You can follow the same recipe preparing a chocolate panna cotta: In this case, I recommend using a minimum 70% cocoa chocolate and add to the preparation 40 grams caster sugar. Have a good day!
500 ml of cream
150 grams of white chocolate
6 grams of gelatine sheets (or 2 grams agar agar)
1 tonka bean and/or a vanilla Bourbon
lightly toasted unsalted pistachios, to taste
Soak the gelatine in cold water for 15 minutes. Pour the cream into a saucepan, grate the tonka bean and, over low heat, heat or boil. Meanwhile, chop the white chocolate and put it in a bowl.
When the cream will be hot, turn off the heat and add the isinglass well squeezed, stirring until completely melted. Pour the boiling cream over the chocolate and stir with a spatula until mixture is glossy and smooth. If you use agar agar, melt it in hot liquid and let Simmons a minute before pouring the cream over the chocolate.
Pour the panna cotta in ramekins mono portion or in a single mould that contains measurement, allow to cool at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours.
Unmold the panna cotta in serving dish (or in individual dishes) at least 30 minutes before serving dessert, so that it has the right consistency, then cut the passion fruit and put the pulp and seeds in a bowl. Now, I chose to use the seeds, because they give a contribution both to taste both consistency, But if you want you can sift through only the juice). Pour the panna cotta with passion fruit pulp and seeds and garnish with lightly toasted pistachios. Bon appétit!