Baked Tonka Cream with Roasted Strawberries, by Manon Lagreve
by Manon Lagreve
I used tonka beans for the first time when I participated in The Great British Bake Off eight years ago, and I wish I could use them in every dessert I make! This cream brings out its full delicate flavour. I’ve paired it with strawberries to make a chic hosting dessert.
Recipe extracted from La Saison by Manon Lagrève, £26, Quadrille
Ingredients for Baked Tonka Cream
- 500 g strawberries, hulled
- 50 g caster sugar
- juice of ½ lemon
- 250 ml whole milk
- 60 g clear honey
- 1 tonka bean, grated
- 300 ml double cream
- 6 large egg yolks
How to make Tonka Cream
- Preheat the oven to 140°C fan (325°F).
- Place the strawberries in a roasting dish, sprinkle with the sugar and lemon juice and roast in the oven 30 minutes.
- Put the milk, honey and grated tonka bean into a saucepan and bring to the boil, then remove from the heat and leave to infuse and cool for 5 minutes.
- Pour the milk mixture into a heatproof bowl, add the cream and egg yolks and whisk well.
- Pour the milk and cream mixture into a 25–30 cm (10–12 inch) oval baking dish, then place it inside a bigger dish and half-fill with outer dish with water. This creates a bain-marie.
- Bake the cream in the oven for 40 minutes, then remove and leave to cool completely before serving with the roasted strawberries.
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