Tonka bean panna cotta with Florentine crunch

Ingredients for 5 servings:

• 500 g cream
• 1 tonka bean(s), finely grated
• 50 g sugar
• 2 ½ sheets of gelatin
• Cold water for soaking
• e.g. coffee liqueur or raspberry puree for garnishing
• 175 g sugar
• 75 g honey
• 125 g butter
• 150 g cream
• 275 g almond flakes

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 19.09.22

For the panna cotta, soak the gelatine in plenty of cold water for about 10 minutes. Heat the cream, sugar, and the finely grated tonka bean in a saucepan and bring to a boil. Remove the gelatine from the water, let it drain slightly, and stir it into the simmering cream. Divide it among 5 dessert glasses and chill for at least 4 hours. For the Florentines, preheat the oven to 200°C (top/bottom heat). Line a baking tray with a sheet of baking paper. Bring all ingredients, except the flaked almonds, to a boil in a heavy saucepan, stirring constantly. Once boiling, simmer gently for 5 minutes, stirring constantly. Add the flaked almonds and cook for another 5 minutes, stirring constantly. Then spread the mixture evenly on the prepared baking tray, transfer to the oven, and bake at the specified temperature for about 12 minutes until golden brown. Remove from the oven and let cool on the baking sheet. Then remove the baking paper and cut the Florentine mixture into small diamonds, squares, or strips. Tip: If you prepare the Florentines the day before, they will harden a little better. Finally, drizzle the panna cotta with a glaze of coffee liqueur. Raspberry puree, for example, also tastes very good instead of the liqueur. Arrange the Florentines around the panna cotta. Alexander prepared this recipe as a dessert on Monday, September 19, 2022, in the show “The Perfect Dinner” – Day 1 from Baden-Baden.