When Rebecca Freeman, Executive Pastry Chef of The Club at Las Campanas in Santa Fe, N.M., was given free reign to create a dessert for an upcoming wine dinner, one ingredient came to mind.
“This dessert was created for a wine dinner where I had no restrictions,” Freeman says. “Tonka bean is one of my favorite flavors, with its smoky almond and vanilla note.”
Her Tonka Bean Panna Cotta, with dehydrated chocolate mousse, raspberry gel, raspberry sorbet and chocolate crumb, has all the makings of a member- and guest-favorite.
While panna cotta pairs perfectly with chocolate and raspberries, she says, “[tonka bean] adds wonderful warm notes.”