This Tonka Bean Panna Cotta recipe elevates the classic Italian dessert with the warm, complex aroma of tonka bean. Ultra-smooth and delicately spiced, it’s the perfect make-ahead dish for elegant entertaining.
If using sheets: Soak in cold water for 5–10 minutes.
If using powdered: Sprinkle over 2 tbsp cold water and let sit until bloomed.
In a saucepan, combine cream, milk, sugar, salt, and grated tonka bean.
Heat gently over medium heat until just below boiling (do not let it boil).
Remove from heat, cover, and steep for 10–15 minutes to infuse.
Rewarm the cream if needed (not boiling).
Add bloomed gelatin and stir until fully dissolved.
Strain the mixture through a fine sieve to remove solids (and ensure smooth texture).
Pour into molds, ramekins, or serving glasses.
Cover and refrigerate for at least 4 hours, or ideally overnight, until set.
Unmold (optional): Dip molds in warm water for 5 seconds, then invert onto chilled plates.
Garnish with cocoa nibs, berries, praline, or herbs for flavor and contrast.
Wine: Late harvest Gewürztraminer, Sauternes, or a nutty Amontillado sherry
Coffee: Mocha or chicory-spiced cold brew
Tea: Vanilla rooibos, spiced chai, or toasted barley tea
Tonka bean intensity: A little goes a long way — don’t overdo it, or the flavor can become overpowering.
Legal note: Tonka beans are banned in some countries in large quantities due to coumarin. In culinary use, it’s generally safe in moderation (like nutmeg).
Texture tip: For the silkiest panna cotta, do not boil the cream and be sure to strain before setting.
Vegan version: Substitute with coconut cream and agar-agar for a dairy-free twist.
6 servings