Tonka Bean Panna Cotta...Tonka Bean Panna Cotta with Cardamom-Poached Figs

An elegant, Michelin-starred dessert featuring a silky tonka bean and vanilla cream, paired with luxurious cardamom-infused poached figs and a buttery pistachio crumble.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5 to 10 minutes until softened.

2. 02

   In a medium saucepan, combine the heavy cream, whole milk, 60g of the granulated sugar, scraped vanilla bean seeds and pod, and the grated tonka bean. Bring to a gentle simmer over medium heat, then immediately remove from heat.

3. 03

   Squeeze excess water from the bloomed gelatin sheets. Whisk them into the hot cream mixture until fully dissolved. Strain the mixture through a fine-mesh sieve into a pouring jug, then divide evenly among four ramekins or silicone molds. Refrigerate for at least 4 hours, or until completely set.

4. 04

   For the poached figs: In a small saucepan, combine the red wine, remaining 100g of granulated sugar, crushed cardamom pods, and the orange peel. Bring to a boil, then reduce to a low simmer. Gently add the halved figs and poach for 8 to 10 minutes until tender but holding their shape. Transfer the figs to a plate to cool, then simmer the remaining poaching liquid over medium-high heat for 5 minutes until reduced to a glossy, syrupy glaze.

5. 05

   Preheat the oven to 160°C (320°F). In a food processor, pulse the pistachios, flour, cold cubed butter, brown sugar, and a pinch of fleur de sel until the mixture resembles coarse wet sand. Scatter the mixture onto a baking sheet lined with parchment paper and bake for 12 to 15 minutes, stirring halfway through, until golden and fragrant. Let cool completely to crisp up.

6. 06

   To serve, unmold the panna cottas onto cold serving plates. Elegantly arrange two poached fig halves next to each panna cotta, drizzle with the cardamom-infused red wine reduction, and garnish with a generous spoonful of the crispy pistachio crumble.