Last night at dinner, I had Green Tea Panna Cotta for dessert and it was to die for. I found this recipe on BBC Food and it sounds simple enough to try. Give it a shot, and send us photographs of how it turned out.
- sunflower oil, for greasing
- 3 sheets leaf gelatine
- 150ml/5fl oz full-fat milk
- 600ml/1 pint single cream
- 150g/5fl oz caster sugar
- 1 large cinnamon stick
- 7 tsp green tea – we recommend Billimalai Virgin Green for its subtle lime flavour
- 1 tsp of Mahadeobari Assam tea, for a kick of honey and chocolate
- 12 cardamom pods, seeds only
- Lightly grease six 150ml panna cotta moulds with sunflower oil.
- Soak the leaf gelatine in a bowl of cold water for 10 minutes.
- Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, loose leaf tea and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat.
- Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the moulds. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set.
- When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits.