Tea Panna Cotta
Use any flavoured tea to make this dessert
Makes enough for: 8 desserts
Ingredients
- 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
Method
- 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