Ingredients
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons high-quality loose leaf Ceylon tea (a good Orange Pekoe or Broken Orange Pekoe works well)
- 1 teaspoon vanilla extract (optional, but recommended)
- 2 teaspoons unflavored gelatin powder (or 3 gelatin sheets)
- 1/4 cup cold water (for gelatin powder)
- Zest of 1/2 an orange (finely grated)
For the Orange Blossom Honey Drizzle (Optional):
- 2 tablespoons orange blossom honey
- 1 tablespoon hot water
- A tiny pinch of orange zest (for garnish)
For Garnish (Optional):
- Fresh berries (raspberries, blueberries, or sliced strawberries)
- Mint leaves
Instructions
Sprinkle gelatin powder over 1/4 cup cold water and let it bloom for 5–10 minutes, or soak gelatin sheets in cold water for 5–10 minutes until softened.
Combine heavy cream, whole milk, and sugar in a saucepan and heat gently, stirring, until the sugar dissolves and the mixture is warm but not boiling.
Remove from heat, add loose leaf Ceylon tea, stir, cover, and steep for 10–15 minutes, extending to 20 minutes for a stronger flavour if needed.
Strain the tea infused cream through a fine sieve, discard the tea leaves, and return the liquid to the saucepan or keep it warm.
Add bloomed gelatin or squeezed gelatin sheets to the warm mixture and whisk until fully dissolved and smooth.
Stir in vanilla extract and finely grated orange zest until evenly combined.
Pour the mixture into ramekins or glasses, cover loosely, and refrigerate for 4–6 hours or overnight until fully set.
Whisk orange blossom honey with hot water to create a smooth, pourable drizzle if using.
Serve directly or unmould by briefly dipping in warm water, then drizzle with honey and garnish with berries, orange zest, or mint.
Tips
- Use a good quality loose leaf Ceylon tea. The flavor will shine through, so don’t skimp here.
- Avoid boiling the cream mixture with the tea leaves, as this can make the tea bitter. Keep it at a gentle simmer or just warm enough to infuse.
- Ensure the gelatin is fully dissolved. Undissolved gelatin will result in a grainy texture or a panna cotta that doesn’t set properly.
- For an extra-smooth panna cotta, you can strain the mixture again after adding the gelatin, especially if you’re concerned about any undissolved gelatin or zest.
- Panna Cotta can be made 1-2 days in advance and stored in the refrigerator, covered.
