Soak the gelatine in cold water. Finely grate the tonka bean on the nutmeg grater or similar. Bring to the boil with the cream and sugar and simmer for 15 minutes over low heat while stirring.
Remove the saucepan from the heat, squeeze out the gelatine well and dissolve it in the cream. Cooled a little, pour through a fine sieve into molds or glasses rinsed with cold water.
Chill in the refrigerator for at least six hours or overnight. Then turn the panna cotta out onto a plate.
Tip: The panna cotta with fruit sauce, e.g. Garnish with finely sieved raspberries and fruits.
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