Purely Ceylon panna cotta
0 made it | 0 reviews
Lula Martin del Campo
- Sub Category Name
Food
Desserts
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Ingredients
Panna cotta- 25oz gelatine, unflavoured
- 2 ½ cups heavy cream
- 1/3 cup reduced Dilmah Organic Purely Ceylon Tea, brewed with 3 tea bags
- ½ cup sugar
- 6 Dilmah Organic Purely Ceylon tea bags
- ½ cup sugar
- 1 cup water
- Mexican obleas (for decoration)
Methods and Directions
Panna cotta- Boil the cream, with the tea and sugar.
- Hydrate the unflavoured gelatine in enough cold water and melt in the microwave oven.
- Incorporate the gelatine into the tea and cream mixture.
- Pour into ring moulds and leave until hard in the refrigerator.
- Simmer tea bags and sugar in the water until you obtain a syrup consistency.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: