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Tonka bean pannacotta with popcorn crumble and soy sauce gel

Ingredients for 6 portions

Tonka bean panna cotta

  • 1 tonka bean, finely grated
  • 300 g of double cream
  • 300 ml of whole milk
  • 120 g of caster sugar
  • 4 gold gelatine

Popcorn crumble

  • 130 g of plain flour
  • 160 g of butter
  • 90 g of caster sugar
  • 50 g of popcorn, caramelised

Popcorn bubbles

  • 200 g of double cream
  • 400 ml of whole milk
  • 250 g of popcorn, caramelised, a little extra for garnish

Soy sauce gel


Preparation time: 2h

For the panna cotta, combine the cream, milk, sugar and tonka bean in a pan and bring to the boil. Remove from the heat and whisk in the softened gelatine. Pour into glasses or bowls and set in the fridge until firm.

Preheat the oven to 180˚C/gas mark 4. Use your fingertips to rub the butter and flour together into a bread crumb like consistency. Add the sugar and popcorn and mix well. Bake in the oven for 15-20 minutes until golden, remove and allow to cool.

For the bubble or foam, bring the milk and cream to the boil. Add the popcorn and heat until it softens. Blend the mix until smooth and pass through a fine strainer. Blend with a stick blender while still warm, scoop off the foam and reserve to use as a garnish.

For the soy gel, prepare a flat non-stick tray. Combine the orange juice, water, soy sauce, sugar and agar agar in a saucepan and bring to the boil. Remove from the heat and pour onto the tray.

Leave to chill until set. Once set, use a blender on a low speed to break it down into a gel. Pass through a fine strainer and store in a squeezy bottle.

Remove the panna cotta from the fridge. Sprinkle with the crumble, a large spoon of the reserved foam and a squeeze of the soy gel.