Pineapple & Bell Pepper Chutney with Tonka Bean Panna cotta

Vegetables in a Dessert!

This chutney served with rich panna cotta is a wonderful counterpart and worth a try.
The colours are amazing and the light kick from the fresh ginger hits it right out of the park.

Be a bit careful when you grate the Tonka bean. More does not always help. Just taste the cream and then you can add a bit more.

Since the panna cotta needs time to set in the fridge. Start with it. Put the gelatine leaves in cold water to soak for 5 min, squeeze out the water.
Bring milk, double cream and sugar to a boil, add tonka powder and a Little lemon zest.
Now dissolve the gelatine in the warm liquid and fill the panna cotta into individual cups to get out later. Place in the fridge for a couple of hours.


Chutney recipe:
50 g red bell pepper
80 g pineapple
4 tbsp pineapple juice
1 small knob fresh ginger
2 tbsp sugar
1 pinch of salt

Recipe for panna cotta:
200 ml whole milk
300 ml double cream
50 g sugar
3 gelatine leaves
Tonka bean
Lemon zest

Cut the Fresh Pineapple and the bell pepper in less then a cm cubes. Grate some ginger.
In a pot let the sugar get Brown, add the Pineapple and bell pepper and the Juice.
Now a pinch of salt. Toss in the grated Fresh ginger.

The green stuff is mug cake moss. Just prepare a light sponge in a mug, before you bake it add green edible colour.