Recipes
Builder’s Tea Panna Cotta
This dessert is perfect for a tea lover!
Chef Pete Redman has created a step-by-step recipe video. You can watch the video here
Ingredients
- 400 ml double cream
- 200 ml whole milk
- 75 g caster sugar
- 1 vanilla pod or 1 tsp vanilla extract
- 3 gelatine leaves (or 2 tsp powdered gelatine)
- 185g milk
- 2 tea bags (any kind)
- Sweet, Crunchy cereal
- Butter
- Sugar
- Pinch of salt
- Fresh strawberries, halved or sliced
Method
- Prepare the Gelatine:
- If using gelatine leaves, place them in a bowl of cold water and leave to soften for about 5 minutes. If using powdered gelatine, sprinkle it over 2 tbsp of cold water and let it bloom for a few minutes.
- Make the Panna Cotta:
- Pour 185g milk into a saucepan and add 2 tea bags.
- Bring to a low simmer and stir.
- Remove from the heat and set aside for 10-15 minutes to infuse.
- Pour the double cream, whole milk, and caster sugar into a saucepan.
- Split the vanilla pod lengthways, scrape out the seeds, and add them along with the pod to the saucepan (or add vanilla extract).
- Heat gently over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Remove from heat and discard the vanilla pod.
- Squeeze out the excess water from the gelatine leaves and add them to the hot cream mixture (or add bloomed powdered gelatine). Stir until fully dissolved.
- Strain out 125g of tea infusion.
- Add to the Panna Cotta mixture.
- Chill the Panna Cotta:
- Pour the mixture into six small ramekins or glasses.
- Let them cool to room temperature before covering with cling film and refrigerating for at least 4 hours, or until set.
- Cut the fresh strawberries.
- Serve:
- To unmould the panna cotta, dip the bottom of each ramekin briefly in hot water, then invert onto a serving plate.
- Add strawberries on the top and sprinkle over cereal crunch.
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