Saturday, February 1, 2014

Earl Grey Panna Cotta

Earl Grey Panna Cotta
adapted from Breakfast for Dinner 
by Lindsay Landis & Taylor Hackbarth, Love & Olive Oil

What a glorious dessert this was! Subtle and silky. Wow.

1 envelope gelatin
1/4 cold water
1 C organic heavy cream
1 C organic 2% milk
1/4 C organic granulated sugar
2 Earl Grey tea bags
zest from 1 organic lemon

Dissolve the gelatin in cold water.  Place the other ingredients in a medium saucepan and heat till it begins to steam. Do not let it boil. Let steep for 10 minutes. Gently press all of the liquid from the tea bags; strain out the lemon zest.

Pour the cream into the gelatin and stir till completely dissolved. Pour the mixture into your serving containers and let chill, uncovered, until set. At least four hours. Serve chilled.

1 comment:

  1. I made just plain vanilla pannacotta last week. Yours look so much more sophisticated!


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