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
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400 ml double cream
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200 ml whole milk
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75 g caster sugar
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1 vanilla pod or 1 tsp vanilla extract
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3 gelatine leaves (or 2 tsp powdered gelatine)
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185g milk
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2 tea bags (any kind)
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Sweet, Crunchy cereal
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Butter
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Sugar
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Pinch of salt
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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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