I love cooking and baking with different tea. The first time I got really into it I was making a variety of different french macarons for my best friends wedding. She loves tea, especially matcha green tea so I made matcha macarons, earl grey, and chai, thus my love affair with the fragrant loveliness of teas began.
Panna Cotta is one of my all time favorite desserts. It's simple silky texture is satisfying to the T and all the while, not too sweet. The other great thing about it is it makes for a great blank canvas. You can pair it with almost any fruit or flavors you like. Pictured above is my Valentine's Day panna cotta. I flavored it with jasmine tea and garnished it with macerated raspberries, preserved plumbs, violets, and honey dust (dehydrated honey that I pulsed into a fine dust) went wonderfully with the tea aspect of the dish.
Above all else panna cotta is especially nice due to the fact that it is fast and easy to make, and even better when made ahead of time. I find the best way to make a dinner party wether it be elaborate or casual is to make the dessert first, a day in advance if possible so the day of the party or dinner you are one step ahead! SO that you can enjoy your guests as well as serve them and amazing eating experience.
Jasmine Tea Panna Cotta
- 1 tsp unflavored gelatin
- 2 tbs cold water
- 1 1/2 c heavy cream, divided
- 1 cup plain whole milk yogurt
- 1 tsp vanilla extract
- 1/3 c sugar
- 3 bags good quality Jasmine tea or 3 tbs loose leaf
In a small ramekin add the gelatin to the cold water and let sit for about 5 minutes until gelatin has desolved and mixture is firm. In a medium bowl whisk together 3/4 c of the cream, yogurt, vanilla extract and 1 tsp of the tea leaves. Set aside. In a small saucepan heat remaining 3/4c of cream, 1/3c sugar, and 2tbs tea leaves. Bring to a simmer. Once at a simmer remove from heat and whisk in gelatin mixture until dissolved. Pour warm cream mixture into the mixing bowl with the yogurt, cream, vanilla and tea. Gently mix together until combined. Pour into ramekins and refrigerate for at least 6 hours and up to 48. Or keep in bowl and scoop into desired dish. Serve simply with good quality honey, honey comb, fresh or macerated fruit and enjoy the simple luxury!