Tonka bean pannacotta with popcorn crumble and soy sauce gel
This unsual but delicious dessert - Tonka Bean Pannacotta - was created by the amazing Michelin starred chef Matt Gillan for Kikkoman
- Preparation Time10 mins
- Cooking Time2 hours
Tonka bean panna cotta
- 1 tonka bean, finely grated
- 300g of double cream
- 300ml of whole milk
- 120g of caster sugar
- 4 gold gelatine
- 130g of plain flour
- 160g of butter
- 90g of caster sugar
- 50g of popcorn, caramelised
- 200g of double cream
- 400ml of whole milk
- 250g of popcorn, caramelised, a little extra for garnish
- 6g of agar agar
- 85g of caster sugar
- 150ml of water
- 300ml of orange juice
- 70ml of Kikkoman Naturally Brewed Soy Sauce
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. Serve.