Purely Ceylon panna cotta

Purely Ceylon panna cotta

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Lula Martin del Campo

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    The Chefs and the Tea Maker - 2014

Ingredients

Panna cotta
  • 25oz gelatine, unflavoured
  • 2 ½ cups heavy cream
  • 1/3 cup reduced Dilmah Organic Purely Ceylon Tea, brewed with 3 tea bags
  • ½ cup sugar
Tea syrup
  • 6 Dilmah Organic Purely Ceylon tea bags
  • ½ cup sugar
  • 1 cup water
  • Mexican obleas (for decoration)

Methods and Directions

Panna cotta
  • Boil the cream, with the tea and sugar.
  • Hydrate the unflavoured gelatine in enough cold water and melt in the microwave oven.
  • Incorporate the gelatine into the tea and cream mixture.
  • Pour into ring moulds and leave until hard in the refrigerator.
Tea syrup
  • Simmer tea bags and sugar in the water until you obtain a syrup consistency.

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