Bubble Tea Panna Cotta

Name: Bubble Tea Panna Cotta
Yield: 4 servings
Ingredients: 3 sheets gelatin (about 6 grams); 1 1/4 cups milk (300 ml); 3/4 cup heavy cream (200 ml); 3 tablespoons granulated sugar (40 grams); 2 Ceylon black tea bags; 1 dash vanilla extract (optional); 1 little vegetable oil; as needed Cooked brown sugar tapioca pearls,

Jennifer Su @jennifersu

Panna Cotta is a delicious yet simple dessert that just needs some time to set. This tasty, smooth milk tea panna cotta with some brown sugar tapioca pearls is sure to be a hit with both adults and kids.

Jennifer Su @jennifersu

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Ingredients

4 servings

3 sheetsgelatin (about 6 grams)
1 1/4 cupsmilk (300 ml)
3/4 cupheavy cream (200 ml)
3 tablespoonsgranulated sugar (40 grams)
2Ceylon black tea bags
1 dashvanilla extract (optional)
1little vegetable oil
as neededCooked brown sugar tapioca pearls,

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Steps

1

Soak the gelatin sheets in cold water one by one until soft (about 5 minutes).
2

Combine the milk, sugar, heavy cream, tea bags, and vanilla extract in a pot and bring to a boil. Let the tea bags steep for 3-5 minutes.
3

Remove the tea bags and skim off any tea residue on the surface. Add the softened gelatin (squeeze out the water before adding) and stir until the gelatin dissolves into the milk tea. Strain the milk tea mixture.
4

Lightly coat the inside of the containers with a little oil, then invert to let excess oil drain out.
5

Pour the milk tea mixture into the containers and refrigerate for about 3 hours until set.
6

Cook the ready-made brown sugar tapioca pearls according to the package instructions, then mix with some brown sugar and set aside. Prepare a bowl of hot water, briefly dip the panna cotta containers from the fridge in the hot water, and gently press around the edges to loosen the panna cotta.
7

Place a small plate on top of the panna cotta, invert it, and gently shake to release onto the plate. Drizzle with the cooked brown sugar tapioca pearls.