Tonka bean panna cotta...Tonka bean panna cotta with roasted rhubarb

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Tonka bean panna cotta with roasted rhubarb at home. This gluten free recipe serves 4 and costs $1.13 per serving. This dessert has 406 calories, 6g of protein, and 29g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. It is perfect for Mother's Day. Head to the store and pick up forced rhubarb, golden caster sugar, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 24%, this dish is not so great. Similar recipes are Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote, Vanilla Panna Cotta with Elderflower Roasted Rhubarb, and Celebrating 6 years of blogging - Vanilla Panna Cotta (gelatine free) with Elderflower Roasted Rhubarb.

Ingredients

Cooking Instructions

1. 01

   To make the panna cotta, put the gelatine in a bowl of ice-cold water and set aside. Grate the tonka bean into a medium saucepan and add the orange zest, cream, milk and sugar. Bring to the boil, stirring occasionally.

2. 02

   Remove from the heat and leave to cool for a few mins.

3. 03

   Remove the gelatine from the water, squeezing out any excess water, and add to the cream mixture, stirring until fully melted.

4. 04

   Pour the panna cotta mixture into a jug and divide between four dariole moulds. Carefully press a piece of cling film onto the surface of each pudding and chill for at least 4 hrs or until fully set.

5. 05

   Heat oven to 190C/170C fan/gas

6. 06

   Put the rhubarb, sugar and orange juice in a small roasting tin and cook in the oven for 15-20 mins or until the rhubarb has softened but is still holding its shape.

7. 07

   To serve, remove the panna cotta from the fridge and carefully peel off the cling film. Fill a bowl with hot water and dip each dariole mould into the water for about 10 secs to loosen the puddings. Invert onto a plate, tapping the mould firmly if it doesnt release easily.

8. 08

   Serve with the rhubarb and a little of the syrup (this can be warm or cold).