Green Tea Panna Cotta

green tea panna cotta

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
  1. Lightly grease six 150ml panna cotta moulds with sunflower oil.
  2. Soak the leaf gelatine in a bowl of cold water for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
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