Earl Grey Pannacotta


2 cups fresh cream

1 cup milk

1 tbsp gelatin powder

2 tbsp water

1/2 cup sugar

1/4 cup Big Ben tea leaves (approximately 4-5) tea bags


Boil the cream and milk with the loose tea leaves. Take off heat. Cover and cool till the mix is infused well.

Strain and press down on the tea leaves in the sieve to get all the flavour out.

Bloom the gelatin in a small bowl with the water.

Heat the tea cream mix on a low flame. Add sugar and gelatin and stir till dissolved. Do not let the mix come to a boil.

Take off heat and cool outside. Pour in glasses or ramekins.

Refrigerate for 4-5 hours till set

Garnish with chocolate shavings, nuts, caramel or as you like.

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