Earl Grey Tea Infused Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many flavored variations have been created. Earl Grey tea infused panna cotta is an elegant, sophisticated version that impresses the taste buds with its bergamot aroma and creamy texture. Imagine the silky panna cotta melting in your mouth with each bite, while the citrus and floral notes of Earl Grey tea create a perfect harmony with vanilla and orange zest. The secret to perfect panna cotta is high-quality heavy cream, steeping at the correct temperature, and properly straining the tea leaves. Try this special version garnished with honey or a little freshly grated orange zest!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water and let them stand for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, scraped vanilla bean seeds, and grated orange zest. Heat over low heat, stirring until the sugar is completely dissolved.
3
Once the mixture is heated through (but not boiling), add the Earl Grey tea. If using loose leaf tea, place it in a tea filter or tea ball. Let steep for 5-7 minutes, then remove the tea bags or strain the tea.
4
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any tea leaves or vanilla bean particles.
6
Pour the mixture into small molds or glasses, then let cool to room temperature.
7
Refrigerate for at least 4 hours, or until completely set.
8
Before serving, garnish with fresh orange zest or a drizzle of honey for an extra burst of flavor.
