Tonka bean
Most people have never heard of Tonka beans. No, it’s not a bean prepared by a girl named Tonka, nor a legume commonly used in dishes. Tonka beans are the seeds of the tropical tree Dipteryx odorata, which grows in Central and South America.
This tree can grow up to 30 meters. Its bark is smooth and gray, while the interior is red. The fruit is dark and wrinkled with a brown interior that emits a distinctive scent reminiscent of vanilla, bitter almonds, and even cinnamon. For this reason, Tonka beans are best used in desserts such as cakes, creams, ice creams, and chocolates. However, the top chefs use it to refine various savory dishes like stews, fish, and shellfish. Due to their intense aroma and flavor, Tonka beans are used in small quantities. Shavings from a single bean are sufficient for 80 plates!
The use of Tonka bean did not reach large proportions in our nutrition, and the reason might be hidden in one of its ingredients. Tonka beans contain coumarin, which, when consumed in extremely high doses, can lead to bleeding, liver damage, and even cardiac arrest. For this reason, the Food and Drug Administration in the United States has banned their use in food products since 1950. However, the quantities used in recipes are far below the harmful levels. A single bean contains about 1% to 3% of coumarin. So, harmful effects would require the consumption of at least 30 whole beans.
Tonka beans are popular ingredients in many renowned fragrance houses enriching the base or heart notes of perfumes due to their long-lasting scent on the skin. Beans are also used in the tobacco industry to enhance the flavors of certain cigarette varieties. Additionally, Tonka beans are believed to have aphrodisiac properties, and some people even incorporate them into various light drugs—though this generally involves larger quantities.
Practitioners of various occult traditions believe that Tonka beans possess magical properties, such as strengthening the immune system and alleviating depression, disorientation, and suicidal thoughts. Allegedly, they bring happiness and well-being, as well as the wish fulfillment. In that case, it is necessary to hold the beans in your hand while declaring desire.
Whether these claims hold true or not, the fragrance and taste of Tonka beans are undeniably special, intense, and irresistible. The dessert made with them disappeared in an instant.
Text – Vesna Dzuverovich
Photo – Robert Blaskovich
Panna cotta
Ingredients
Panna cotta
2 sheets of gelatin
400 g heavy cream (4 cups)
50 g sugar (½ cups)
1/4 shavings Tonka bean
Coffee cream
200 g heavy cream (2 cups)
1 espresso
1 tablespoon instant coffee
35 g brown sugar (1/3 cups)
dIREctions
Panna cotta
Place the gelatin sheets in plenty of cold water and let it soak for about 5 minutes. Place half the whipped cream with shavings of Tonka bean and sugar in a pan. Mix slightly and bring to a boil. Add gelatine sheets into the mixture and stir lightly until completely melted.
Pour the mixture into a pot and cool slightly before pouring into serving cups. Leave the Panna Cotta in the refrigerator for at least 4 hours before serving, or even better all night.
Coffee Cream
Make a syrup of the espresso, instant coffee, and sugar. Put all ingredients in a pot and cook on low heat for several minutes. Remove from the heat and allow to cool. Leave the mixture in the fridge until it’s serving.
When everything is cooled, whisk the cream in a light foam with about half of the coffee syrup. If you want a stronger coffee flavor, add more syrup and beat the cream until it is done. Serve Panna cotta with coffee cream and sprinkle some cocoa on the top. Decorate as desired.
This dessert can be served with small biscuits.
