Black Tea Panna Cotta
Steeped black tea is stirred into sweetened cream to make this smooth, lightly flavored panna cotta. The gelatin sets the mixture into a soft, sliceable texture with a mild floral bitterness that balances the cream. Active prep takes around 15 minutes, with several hours of chilling needed before serving.
Equipment
- Medium saucepan
- Whisk
- Fine mesh strainer
- Six ramekins
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk full-fat preferred
- 1 cup granulated sugar
- 3 tablespoons loose black tea leaves preferably Darjeeling or Assam
- 2 teaspoons vanilla extract pure vanilla
- 2 ½ teaspoons gelatin powder unflavored
- 6 tablespoons cold water
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling.
- Add the black tea leaves and vanilla extract to the cream mixture, then remove from heat. Let it steep for 5-7 minutes, depending on your desired strength.
- Strain the liquid through a fine mesh strainer into a clean bowl, discarding the tea leaves.
- Gently melt the bloomed gelatin over low heat, or microwave it in short bursts until liquefied. Then, stir it into the warm cream mixture until fully combined.
- Divide the mixture evenly among six ramekins, covering them with plastic wrap. Refrigerate for at least 4 hours, or until firmly set.
Notes
- For a vegan adaptation, replace heavy cream with coconut cream, and use agar powder as a gelatin substitute.
Nutrition
Calories: 432kcalCarbohydrates: 38gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 41mgPotassium: 139mgSugar: 38gVitamin A: 1232IUVitamin C: 0.5mgCalcium: 104mgIron: 0.1mg
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