Tonka bean panna cotta with popcorn crumble and soy sauce gel

servings6
2 hours

Ingredients

Tonka bean panna cotta

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

Popcorn crumble

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

Popcorn bubbles

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

Soy sauce gel

  • 70ml of soy sauce
  • 6g of agar agar
  • 85g of caster sugar
  • 150ml of water
  • 300ml of orange juice

Method

1
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
  • 300g of double cream
  • 300ml of whole milk
  • 120g of caster sugar
  • 4 gold gelatine
  • 1 tonka bean, finely grated
2
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
  • 160g of butter
  • 130g of plain flour
  • 50g of popcorn
  • 90g of caster sugar
3
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
  • 200g of double cream
  • 400ml of whole milk
  • 250g of popcorn
4
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
  • 300ml of orange juice
  • 150ml of water
  • 70ml of soy sauce
  • 85g of caster sugar
  • 6g of agar agar
5
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
6
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. Serve immediately