Tonka bean panna cotta with roasted rhubarb - Good Food Middle East
This delicate tonka bean and orange-infused panna cotta pairs beautifully with vibrant pink forced rhubarb – the perfect dessert if you want to impress
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Ingredients
- 3 sheets gelatine
- 1 tonka bean (see tip)
- zest ½ orange
- 300ml pot double cream
- 200ml whole milk
- 50g soft light brown sugar
- 200g thin forced rhubarb, trimmed, rinsed and cut into 5cm/2in-long batons
- 50g golden caster sugar
- juice 1 orange
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