May 4, 2020
SATSUMA ICE AND TONKA BEAN PANNA COTTA

by chef Ryan Cole of Salsify
Serves 6
INGREDIENTS
Frangipane
125g cashew nuts
125g ground almonds
100g flour
5g salt
1 vanilla pod
250g butter
50g sugar
75g eggs
50ml Amaretto
Sugar syrup
100g sugar
100ml water
1T sorbet stabilizer
Satsuma granita
400ml satsuma juice
300g apples, sliced
zest of 2 limes
100ml lime juice
200g sugar syrup
Tonka panna cotta
600ml milk
400ml cream
30g icing sugar
1 tonka bean
7g gelatine
Passion-fruit curd
1 yolk
200ml passion-fruit juice
200g sugar
100g butter, cut in to 8 cubes
3 eggs
METHOD
Frangipane
Sugar syrup
Satsuma granita
Tonka panna cotta
Passion-fruit curd