This is my play on a cup of tea and a biscuit. To add even more of a twist I used a berry tea from Dilmah. It gives an intense berry flavour and the crunchy golden crumb is not only delicious but gluten free as well. This smooth silky panna cotta should invoke all the memories of relaxing and drinking tea.
Add the milk, cream and sugar to a saucepan and bring to a simmer and add tea bags.
Cover surface with plastic wrap to prevent a skin from forming and leave in the fridge overnight to infuse.
Remove the tea bags by straining through a sieve. Bring back up to a simmer and add the gelatine. Mix until all the gelatine has dissolved.
Pour into moulds and place in the fridge to firm up.
Meanwhile make the crumb by adding milk powder to a bowl and mix in the melted butter.
Add the sugar and mix to combine. Spread out on a baking tray.
Bake until golden and store in an airtight container until needed.
Dip moulds in hot water and run a knife around the edge of each panna cotta. Invert moulds onto plates and spoon over the crumbs.
Dip moulds in hot water and run a knife around the edge of each panna cotta. Invert moulds onto plates and spoon over the crumbs.
Tea Pana Cotta
1 ½ cups Milk, full fat
1 ½ cups Cream
½ Cup Sugar
3 Berry sensation tea bags
1 tbsp powdered gelatine
Place Milk, cream, sugar and tea bags in a Medium sized saucepan and place over a high heat.
Bring to the simmer and mix until sugar has dissolved, add the tea bags and simmer for 1 minute. Remove from the heat and leave in the fridge over night to let the tea bags infuse and steep.
Strain mixture through a sieve into a clean medium sized saucepan and place over a Medium heat. Once at a simmer, add the gelatine and mix until completely dissolved. Remove from the heat and pour into a jug.
Pour pana cotta mixture into moulds and set In the fridge for at least 4 hours to firm up.
Dip Moulds into hot water and run a knife around the moulds to help release the panna cotta and invert onto plates.
Milk Biscuit Powder
60g Milk powder
35g butter, Melted
¾ tablespoon Sugar
Preheat oven to 170c.
In a Medium bowl add Milk powder and mix in Melted butter. Add in Sugar and mix until Combined.
Line a baking dish with baking paper and Spread out mixture in the dish in an even layer.
Bake in oven until golden, about 8 minutes.
Allow to cool and store in a air tight container until needed.
Spoon over set panna cotta just before serving.
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