Forest fruits with tonka bean panna cotta

Name: Forest fruits with tonka bean panna cotta
Ingredients: 4 units.items Gelatin sheets; 2 units.items Vanilla pods; 600 ml Whipped cream; 3 units.items tonka beans; 1 units.items Silicone mold donuts; 1 kg forest fruits; 60 g fine table sugar; 0.5 units.items lemon juice; 150 g Butter; 450 g Dark chocolate (66–70%); 1 units.items Silicone mold spheres; 500 g milk ice cream; forest fruit coulis

The entry from Jac-Benny Cok for the Silikomart competition by HANOS.

Ingredients

4units.itemsGelatin sheets

2units.itemsVanilla pods

600mlWhipped cream

3units.itemstonka beans

1units.itemsSilicone mold donuts

1kgforest fruits

60gfine table sugar

0.5units.itemslemon juice

150gButter

450gDark chocolate (66–70%)

1units.itemsSilicone mold spheres

500gmilk ice cream

forest fruit coulis

Preparation

Soak the gelatin leaves in a bowl of cold water.
Cut the vanilla pods in half lengthwise and scrape out the seeds.
In a pan over low heat, heat the cream with the vanilla seeds, tonka beans, vanilla pods, and sugar (and the Agar Agar if using).
Mix well. Place the pan on the heat as soon as the mixture comes to a boil.
Gently squeeze out the gelatin leaves. Stir them into the warm cream until completely dissolved.
Remove the vanilla pods and tonka beans.
Divide the cream among the Silikomart donut molds and let cool to room temperature.
Then place the panna cottas in the freezer for 2 to 3 hours.

Make the coulis a day in advance.
Wash 500 grams of forest fruits and cut them into small pieces.
Put the fruit pieces in a food processor and add 100 grams of fine table sugar and the juice of ¬Ω lemon.
Blend for at least 1 minute on high speed (blending the seeds releases the natural pectin, which gives the coulis a nice, slightly thicker texture).
Pass the coulis through a fine sieve to remove the seeds. Press the coulis through the sieve with a spatula.
Store in the refrigerator or freezer.
You can mix the rest of the forest fruits with part of the coulis, and use the other part of the coulis for dots on the plate.

Melt the butter, but not too hot.
Mix in the chocolate and let it cool slightly, but it should still be liquid.
Pour the mixture into the Silikomart mold (5 balls), insert a stick, and let it set in the fridge.

For both the lolly and the panna cotta, it is advisable to take them out of the fridge/freezer about half an hour in advance and place them on the plate. This allows them to come to room temperature.
Make dots on the plate with the remaining coulis.
Serve with a scoop of milk ice cream and fresh fruit.