ITALIAN ALMOND PANNACOTTA WITH PASSIONFRUIT JELLY
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Tim Hicks
Derek Lai
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Used Teas
Ingredients
Almond Panna Cotta- 530ml milk
- 2 Dilmah Italian Almond tea bags
- 17g almond meal
- 16g gelatin sheet
- 93g castor sugar
- 3 drops of sesame oil
- 150g Passion fruit purée
- 65g castor sugar
- 9g gelatin sheet
Methods and Directions
Almond Panna Cotta- Allow gelatin to bloom in cold water.
- Bring all the other ingredients to a boil in a large pot.
- Strain mixture through strainer and filter paper.
- Add soft gelatin to milk mixture, mix till gelatin dissolves.
- Refrigerate mix in a desired dish.
- Heat up passion fruit purée and sugar in a pot till well dissolved.
- Add gelatin sheets, mix well.
- Set a small amount of the jelly over the set panna cotta.
- Serve chilled.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 07/05/2024
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