Berry sensation pannacotta

Panna cotta

• Heat cream and sweetener to just below boiling point.
• Add tea bags and let them steep to extract flavours of this smooth fruit tea.
• Once aroma and flavours are imparted into the cream, the mixture will smell exquisite and it will take on a golden blush colour.
• At that point remove the tea bags, and mix in the prepared gelatine.
• Stir well to blend then pour into serving glasses and place into the fridge to set.

Pistachio and Cranberry biscotti

• Beat eggs and sugar until pale and thick, then fold in sifted flour, baking powder, pistachios and cranberries.
• You may need to add more flour if the mixture is too moist.
• Preheat oven to 170°C.
• Turn mixture onto floured bench and lightly knead into slightly flattened logs.
• Place on baking tray and bake for 25 minutes.  Remove and allow to cool completely.
• When cool, slice each log into thin slices using a sharp serrated knife.
• Arrange slices on baking tray and return to oven at 150°C for 15 -20 minutes, turning the slices once during this time.

Berry Sensation jelly

• Using a single Dilmah Exceptional Berry Sensation tea bag make one cup of black tea, adding 1 teaspoon of raw sugar.
• Do not squeeze the tea bag as it will make your jelly cloudy.
• Remove the tea bag.
• Pour a little of the prepared tea into a small dish and add the prepared gelatine to the rest.
• Stir well and pour into a flat square dish so that your jelly will be about 5 mm deep.
• Put aside in the refrigerator to set.
• With the reserved tea, add a spoon full of dried cranberries and set aside to reconstitute.
• When you are ready to assemble your dish, sit jelly dish in hot water for few seconds then turn the jelly onto a plate or stone bench.
• Either cut the jelly into small cubes or use small cake decorating cutters to cut alternate shapes.
• To serve, arrange jelly on top of Panna cotta with several tea soaked cranberries and serve with pistachio and cranberry biscotti.