What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Earl Grey Panna Cotta
I was thinking about afternoon tea when I decided to try this variation of panna cotta. If Earl Grey tea tastes wonderful with a dab of milk, why not cream with a dab of Earl Grey?
There are a couple of things I might change the next time I make this recipe (which I present in the original below - modify it in whatever way works for you!):
- Use a tea strainer or fine mesh sieve to remove the leaves, not a standard strainer.
- Use less tea. A little goes a long way.
- Steep for less time. When I make tea, my water's usually hotter and I steep for longer. I assumed the same would hold for cream, so I hoped to make it milder by heating it less and steeping it for a shorter time. It still turned out bitter.
- More honey or sugar would cut the bitterness, but it's pretty rich already.
- Needs to be served with something to break up the richness, like fruit compote or candied citrus.
Earl Grey Panna Cotta
1 c heavy cream, scalded
2 T Earl Grey tea leaves
1 T honey
1 sheet gelatin, softened in water
2 aspic or custard molds or baba pans, lightly coated with vegetable oil
- Stir the tea into the scalded cream and steep for 2 minutes.
- Meanwhile, squeeze the gelatin so the water is removed. Place in a bowl.
- Strain the tea leaves out of the cream and pour the hot cream over the gelatin.
- Stir to dissolve the gelatin.
- Add honey to taste.
- Pour into the custard molds and cover with a lightly buttered piece of plastic wrap.
- Place in the refrigerator for 4 - 6 hours, or until the cream is set.
More Info
Earl Grey entry in Wikipedia
My favorite loose-leaf Earl Grey is from Harney & Sons - called Earl Grey Supreme