Earl Grey Panna Cotta
A panna cotta recipe flavoured like bergamot tea Earl Grey. Perfect to serve in teacups as a fun afternoon dessert.
Servings 4 people
- 250 ml cream
- 60 ml milk
- 4 g gelatin sheets
- 40 g sugar
- 1 tsp Earl Grey tea loose leaf
Combine the cream, sugar and loose leaf tea in a small saucepan and set on medium heat. Stir to dissolve the sugar and cook for 7-8 minutes on a low simmer. Decrease heat if necessary.
Soak gelatin sheets in cold water and bloom for 5 minutes, until soft. Heat the milk until it almost reaches boiling temperature but remove from the heat before it does. Drain the softened gelatin, squeeze out any excess water, add to warm milk and stir to dissolve.
Pour tea-flavoured cream through a fine mesh sieve to discard tea leaves. Combine the cream with the gelatin mixture. Divide into serving cups or moulds. Chill in the fridge for 4 hours or until firm to the touch.
Please notice that the nutrition information provided is made by an online calculator and meant to be used as a guideline only.
Loose leaf tea is preferred for infusing the cream by direct contact. Cream may clog teabags causing a weaker infusion. If you prefer to use teabags double the quantity to ensure the tea gets strongly flavoured.
Calories: 267kcal | Carbohydrates: 12g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 32mg | Potassium: 67mg | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg