I really should have read the recipe I used as a base for my Tea Panna Cotta before I started making them. It called for 1.5 litres of cream and 750mls milk. We are still eating our way through the 24 I made. The recipe below has been adjusted to make enough for one dinner party.
Dave and I have 4-button remotes for our house. Each button has a different function. One to open the gate, the other to turn the alarm on and off, and the other two are for the garage doors. Not that I really need that as my car parks on the driveway. Last December, with so many people staying at our house, we got new remotes. I decided one more 4-button would suffice as they would only have one car and my one would be at the house if they used my car as well. I also bought 3 2-button remotes for people to use as a pedestrian remote. This means the gate does not open completely, and it closes automatically. We don’t have the automatic feature on the other remotes as we do not have a beam to ensure the gate doesn’t close on the car.
Today’s inspirational recipe from Lavender and Lime ♥ Tea Panna Cotta ♥ #LavenderAndLime Click To Tweet
When we got back from holiday I grabbed the new remote and put it onto my master alarm remote. Every time I left the house I could not understand why the gate was not closing the first time I pushed the button. It was only after my third trip out that I looked at the remote. The alarm and gate buttons are on opposite sides to my remote. Which meant I was pushing the alarm button and not the one that operates the gate. I do this without even looking at the remote and found it quite funny. I have now swapped out the new one for my old one so that I don’t make the same error every afternoon. Do you have remotes and have you ever noticed that the button colours are different on some of them?
Click on the links for conversions and notes.
Tea Panna Cotta
- 500 mls whipping cream
- 250 mls milk
- 35 g honey
- 30 mls loose leaf tea of your choice (or 2 tea bags)
- 10 mls powdered gelatine
- 20 mls cold water
- Place the cream, milk and honey into a heavy bottomed saucepan
- Add the tea and bring to a simmer over a medium temperature
- As soon as it simmers, remove from the heat and leave to steep for 5 minutes
- Place the gelatine into a bowl, add the water and mix to combine
- Leave to bloom while your cream mixture steeps
- Strain the tea mixture if you used loose leaf tea, or remove the tea bags
- Add the gelatine and whisk until completely dissolved
- Divide the mixture between dariole moulds if you want to turn them out, or between espresso cups if you want to serve unmoulded
- Place cling film directly onto the mixture to cover then place into the fridge to set
a few notes:
- As I made triple this quantity I was unable to get the gelatine to mix in properly. You can see this in the photographs I took (as well as the small black dot on my lens from when my camera was thrown to the ground during a temper tantrum by someone other than me)
- I also did not think this recipe would work so I didn’t bother to do the cling film. This is also evident in the photographs but it did not detract from the taste.
Inspiration published on Lavender and Lime February 7:
- 2021: The Searcher
- 2020: Herb Gnocchi Mushroom Consommé
- 2018: January 2018 Showcasing In My Kitchen
- 2016: Havana Storm
- 2013: Frozen Yoghurt
- 2012: Chocolate Beetroot Cake
- 2011: Adoro Wines