Tonka Bean Panna Cotta with Poached Strawberries and Strawberry Ice Cream

Tom Kerridge

Tom Kerridge

14th May 2013
Tom Kerridge

Tonka Bean Panna Cotta with Poached Strawberries and Strawberry Ice Cream

This deliciously sweet Tonka Bean Panna Cotta is served with Poached Strawberries and Strawberry Ice Cream.


  • Panna Cotta
  • 1 ½ pint Double Cream
  • ½ pint Milk
  • 1 ½ leaves of Bronze leaf gelatine
  • 4oz Sugar
  • 12g Tonka Beans (chopped)
  • Poached Strawberries
  • 200g Strawberries
  • 50g Castor Sugar
  • ½ Vanilla Pod
  • Strawberry Ice Cream
  • 1kg Strawberries
  • 500ml Single Cream
  • 200g Sugar
  • Honeycombe
  • 325g Castor Sugar
  • 50g Honey
  • 125g Liquid Glucose
  • 60ml Water


Tonka Bean Panna Cotta
Bring the milk, cream, sugar and tonka beans up to the boil. Remove from the heat and leave to infuse for ½ hour.
Meanwhile soak the gelatine in cold water for ½ an hour.
Squeeze out the gelatine and drop into the panna cotta mix. Whisk until dissolved and then pass through a fine sieve and pour into your moulds and set in the fridge till needed.
Poached Strawberries
1. Hull and halve the strawberries and place in a bowl.
2. Add the sugar and scraped vanilla pod and mix.
3. Cover with clingfilm and place on top of a pan of simmering water and leave for 20 minutes.
4. Remove from the heat and leave to cool.
Strawberry Ice Cream
1. Hull and halve the strawberries and place in a saucepan with the sugar. Place on a low heat and stew for about 15 minutes.
2. Remove from the heat and blend, pass through a fine sieve and leave to cool.
3. Mix 500g of strawberry puree with 500ml of single cream and place in an ice cream machine and freeze.
1. Line a baking tray with parchment paper.
2. Bring the sugar, honey, glucose and water to a pale caramel about 151c.
3. Whisk in the bicarbonate soda and pour onto the baking parchments. Leave to cool.
Break the honeycombe and sprinkle on top of the panna cotta. Place some of the poached strawberries and a ball of ice cream on top of the panna cotta. A garnish of fennel herb or atsina cress is a great way to top the dish off.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.