Every once in a while fellow blogger, OysterCulture, and I like to delve into a foodie subject. She provides the wisdom and history behind, and I the recipe. This time we thought to explore an ingredient that most in the US are probably unfamiliar with...the Tonka Bean.
Tonka beans look like a black-skinned, shriveled almond. They are pretty potent...one bean goes a long way and will flavor whatever you are making with a vanilla-tobacco scent. They are nearly impossible to find in the States as they are banned by the FDA (in high doses they can be toxic). I found my tonka beans at an upscale grocery store in Geneva, Switzerland. Because of their flavor I find them to be best paired with chocolate - dark, milk, or white - and custard or cream based desserts. Tonka beans are easy to use - they are quite oily and can be finely grated very easily.
TONKA BEAN MASCARPONE CREAM
- 4 oz mascarpone
- 3/4 cup heavy whipping cream
- 1 egg white
- 1/4 cup sugar
- 1 tonka bean, finely grated
METHOD
Finely grate 1 tonka bean (microplane works great for this). Put cream in a small pot and add the grated tonka bean. Bring to a gentle boil and immediately remove from the heat. Set aside to steep. Strain after 1/2 hour - it is not necessary to use your finest mesh strainer - a little bit of tonka bean in the finished cream is desired. Chill in refrigerator for about 1 hour.
Meanwhile, make an Italian Meringue with the egg white and sugar. To do this begin to whip egg white with a mixer. When you are close to stiff peaks put the sugar on to boil on medium heat. Add a bit of water to the sugar so it looks like wet sand. The amount of sugar is very small so it will come to a boil very quickly. Typically for an Italian Meringue you will want to melt the sugar to just past 230°F (it will continue to heat up once it is just off the heat and the sugar should be around 240°F when it hits the egg whites). For this recipe the small amount of sugar makes it nearly impossible to take an accurate temperature reading. I would forgo trying to take the temperature and just remove from the heat when all the water has boiled off and just the sugar starts to bubble. If it turns even the tiniest shade of carmel you have gone way too far. If the sugar has cooked too much it will just candy in the egg white, rather than incorporating within. In this case it is better to be cooked a bit under than over. As soon as just the sugar is boiling drizzle into the beating egg white.
If you feel uncomfortable making such a small batch of Italian Meringue or have never made Italian Meringue before I suggest that you can make a larger batch, say 4 egg whites and 1 cup of sugar. This will allow you to use a candy thermometer to take the temperature of the sugar. Use 1/4th of the final amount for this recipe and reserve the rest for Pavlova or for Baked Meringues.
Once you have completed the Italian Meringue set aside. In a bowl whisk together the mascarpone and tonka bean infused heavy cream. Once it is smooth and combined, fold in the Italian Meringue. Serve with fresh berries or with a chocolate dessert, such as chocolate tart or brownie. You can refrigerate this for up to a day, just whisk to recombine the cream.
This cream just sounds like the go- to topping that can only enhance anything it comes in contact with. What a versatile recipe. I'll all ready dreaming up parings.
I have such fun doing these posts with you. Your creativity is simply amazing. I cannot wait until our next post. We'll have to figure out the timing before your time is devoted to more important things.
Posted by: OysterCulture | Tuesday, February 01, 2011 at 06:56 PM
I have never tried the tonka bean but now I have the urge to. This looks wonderful and new. Great post.
Posted by: Darina | Tuesday, February 01, 2011 at 07:42 PM
I can imagine this cream paired with a delicious decadent brownie, like you suggested. It sounds so flavorful and amazing.
Posted by: lisa | Wednesday, February 02, 2011 at 04:05 AM
I have never tried tonka beans before though I've heard of them. I think I can find them here in Holland, I'm not sure. I'll search for them. This mascarpone cream looks seriously delicious.
Magda
Posted by: my little expat kitchen | Wednesday, February 02, 2011 at 12:53 PM
If you can't find tonka beans you can still make this cream - just add a bit of scraped vanilla bean instead...
Posted by: gastroanthropolgist | Friday, February 04, 2011 at 04:43 PM
Thanks for introducing me to something new! Have never come across a Tonka Bean but your recipe sounds enticing--will certainly keep an eye out for them in the NYC markets.
Posted by: claiborne @ buttered bread | Sunday, February 06, 2011 at 04:44 PM
This is fantastic Adrienne. I have some tonka beans which a fellow blogger sent to me in a care package and I've never known quite what to do with them (though I have eaten chocolate flavoured with tonka beans and loved it). Now I just need to remember where I've put them!
Posted by: Daily Spud | Sunday, February 06, 2011 at 07:18 PM
I love it when you two team up. The best of both worlds for the reader. :) Such a great creation! I'm going to be on the look out for tonka beans the next time we travel.
Posted by: Lori | Wednesday, February 09, 2011 at 02:56 AM