Tonka Bean Panna Cotta by Rebecca Freeman | Pastry Arts
Tonka Bean Panna Cotta recipe from Rebecca Freeman was a dessert created for a wine dinner. Tonka bean adds wonderful warmth to desserts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Ingredients
- 150 g unsalted butter
- 120 g confectioners’ sugar
- 70 g egg yolks
- 260 g all-purpose flour
- 60 g cocoa powder
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