Milk Tea Panna Cotta

Name: Milk Tea Panna Cotta
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder *about 8g; 2 tablespoons Water; 1 cup Milk; 1/4 cup Caster Sugar; 2 Tea Bags OR Tea Leaves of your choice; *Note: I used Dilmah Extra Strength Tea Bags. Chai would be also nice; 1 cup Thickened Cream; Caramel Sauce, Golden Syrup, Maple Syrup, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

My husband bought a jar of Thickened Cream the other day, and that had a discount sticker on it. It was half the price because the ‘used by date’ was next day. He used it when he ate a piece of cake next day, but on the day after, the jar was still nearly full and it’s passed the ‘used by date’!!! I didn’t want to waste it. I thought Panna Cotta is a good way to use it up. This time I made Tea flavoured one and it was delicious.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes plus cooling time

4 Servings

2 teaspoonsGelatine Powder *about 8g
2 tablespoonsWater
1 cupMilk
1/4 cupCaster Sugar
2Tea Bags OR Tea Leaves of your choice
*Note: I used Dilmah Extra Strength Tea Bags. Chai would be also nice
1 cupThickened Cream
Caramel Sauce, Golden Syrup, Maple Syrup, etc
Caramel Sauce

Saved

Steps

10 minutes plus cooling time

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Heat Milk, Sugar and Tea Bags (OR Tea Leaves) in a saucepan over medium heat, and bring just to the boil. Remove from the heat.
3

Add soaked Gelatine, mix well until gelatine dissolves, cover with a lid, then set aside until cooled. The mixture won’t thicken at room temperature.
4

Squeeze the tea bags carefully and discard them. If you added Tea Leaves, strain and squeeze the Tea Leaves. Add Cream and mix to combine. Pour the mixture into jelly moulds OR serving glasses. Place them in the fridge and leave to set.
5

Serve with Caramel Sauce, Golden Syrup, Maple Syrup, etc.

Caramel Sauce