Earl Grey Panna Cotta
Enjoy the subtle, aromatic flavour of Earl Grey tea in a velvety and silky Panna Cotta with a sweet and tangy haskap topping. This transformation of a classic dessert into a delightful masterpiece is perfect for a holiday dinner party, tea party, or to enjoy anytime!
Make: 4-5 servings
Ingredients:
For Earl Grey Panna Cotta
1 cup Milk (your choice of milk)
2 tbsp Brown Sugar
1 pinch of Salt
3 Earl Grey tea bags
1 pouch Knox Gelatin
1 tsp Vanilla Extract
237 mL 35% Heavy Cream
For Topping
Prairie Hill Farms Haskap Ice Cream Topping
1 cup Milk (your choice of milk)
2 tbsp Brown Sugar
1 pinch of Salt
3 Earl Grey tea bags
1 pouch Knox Gelatin
1 tsp Vanilla Extract
237 mL 35% Heavy Cream
For Topping
Prairie Hill Farms Haskap Ice Cream Topping
Directions:
- In a small saucepan, add milk, sugar, salt and tea bags and bring to a boil on high heat. Immediately remove from the heat. Cover the saucepan and let the tea bags steep for 10 minutes.
- While your tea is steeping, mix vanilla extract and heavy cream in a large bowl.
- Remove the tea bags from the milk, gently squeezing the excess liquid back into the milk.
- Evenly sprinkle the gelatin powder on top of the warm milk, wait for 3 minutes and whisk together until fully dissolved. If there are lumps, put the saucepan back on the stove on medium-low heat for 1-3 minutes, and continue to whisk until dissolved. (Don't boil gelatin.)
- Add the milk mixture to the cream, mixing it thoroughly. This is your earl grey panna cotta base.
- Pour the mixture into the containers you are using to set the panna cotta. Wrap and let the panna cotta rest in the fridge for 3 hours or overnight.
- Add Haskap Ice Cream topping before serving!