Panna cotta is a delicious Italian dessert. Especially for the lovers of tea Danielle Almond created her version of panna cotta with Rose with French Vanilla tea.
Panna cotta means cooked cream. If you cook the cream with sugar, gelatine, and vanilla you create a silky smooth dessert. We, at Dilmah Tea, love tea. What is more delicious than tea? Tea with panna cotta!
Panna cotta recipe
Panna cotta is een heerlijk Italiaans dessert en betekent letterlijk: gekookte room. Door de room te koken met suiker, gelatine en vanille ontstaat er een zijdezacht toetje. Bij Dilmah zijn we gek op thee. Wat is er lekkerder dan thee? Thee met panna cotta!
Ingredients panna cotta
- 60 ml water
- 11 gr gelatine powder
- 1200 ml cream
- 75 gr sifted powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Dash of nutmeg
- 6 bags of Dilmah Rose with French Vanilla tea
Ingredients Berry Sensation Jelly
- 60 ml water
- 11 gr gelatine powder
- 700 ml boiled water
- 230 gr sugar
- Splash of lemon juice
- 1/4 teaspoon pink food coloring or a drop of beet juice
- 3 bags Dilmah Berry Sensation tea
Directions preparing panna cotta
- Put 60 ml water in a bowl and mix with 11-gram gelatine powder. Let it sit for 5 minutes
- Put the cream in a pan and add the powdered sugar, vanilla, nutmeg, lemon juice, and lemon zest
- Bring the mixture to boil
- Add 6 bags of tea and let it steep for 5 minutes while you gently keep stirring
- Remove the lemon zest and tea bags
- Pour the mixture into 4 big glasses or 12 smaller glasses and put them in the fridge for a minimum of 4 hours. When the panna cotta has cooled down you can start with the jelly
Directions Berry Sensation Jelly
- Pour 60 ml water in a bowl and add 11 gr. Let it sit for 5 minutes.
- Pour 700 ml boiling water in a heat resistant bowl and add the sugar, lemon juice, food coloring, gelatine, and tea bags
- Let it steep for 4 minutes
- Remove the tea bags and let the mixture cool slightly
- Slice the strawberries and put them on the panna cotta
- Pour the jelly over the panna cotta and let it cool down for a minimum of 4 hours
Tip:
Serve this dish with our Springtime Oolong. The Orchid character and silky smooth textures pair perfectly with the flowery notes in the Rose and French vanilla tea.