3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB.

3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB.

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Ryan Kennewell
Brent Hughes

  • Sub Category Name
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB. Panna Cotta
  • 130ml cream
  • 115ml milk
  • 30g sugar
  • 3 tea bags Dilmah Spice Chai Tea
  • 3 tea bags Dilmah Pure Chamomile Flowers
  • 3 tea bags Dilmah Rose with French Vanilla
  • ½ gelatin leaf


Fresh Honeycomb
  • 10g butter for greasing
  • 200g castor sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

Methods and Directions

3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB. Panna Cotta
  • Place equal portions of cream, milk and sugar in three separate saucepans.
  • Then place Spice Chai tea bags in one saucepan, Chamomile Flowers in the next and the Rose with French Vanilla in the third.
  • Place saucepans on low heat to infuse the tea and the chamomile flowers and stir until sugar dissolves.
  • Soak gelatin leaves in cool water until soggy, add to the cream mixture and stir until dissolved.
  • Cool slightly then place into moulds and refrigerate.
Fresh Honeycomb
  • Grease a 20cm square tin with butter.
  • Mix the castor sugar and syrup in a deep saucepan and stir over gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
  • Once melted turn up the heat a little and simmer until you have an amber coloured caramel.
  • Then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a whisk until it has all disappeared. Be careful because the mixture will be hot.
  • Allow to cool completely before cracking.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/10/2019