July 21, 2009
Edited by: purplehousedirt, Melissa Peterman
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Yield: 2
[edit] Ingredients
1 |
cup heavy cream, scalded |
2 |
teaspoons Earl Grey tea leaves |
1 |
teaspoon honey |
1 |
inch sheet gelatin, softened water |
2 |
aspic or custard molds or baba pans, lightly coated with vegetable oil |
[edit] Preparation
Step 1 |
Stir the tea into the scalded cream and steep for 2 minutes. |
Step 2 |
Meanwhile, squeeze the gelatin so the water is removed. Place in a bowl. |
Step 3 |
Strain the tea leaves out of the cream and pour the hot cream over the gelatin. |
Step 4 |
|
Step 5 |
Add honey to taste. |
Step 6 |
Pour into the custard molds and cover with a lightly buttered piece of plastic wrap. |
Step 7 |
Place in the refrigerator for 4 - 6 hours, or until the cream is set. |
[edit] Tools
[edit] About Earl Grey Panna Cotta
I was thinking about afternoon tea when I decided to try this variation of panna cotta. If Earl Grey tea tastes wonderful with a dab of milk, why not cream with a dab of Earl Grey?
** To make this dessert vegetarian, substitute agar agar.
